Rigatone salad with tuna
Easy
Serve cold
Greek Rigatone Salad
Easy
Serve cold
Print recipe
Ingredients
- Rigatone (A16) - 250 g
- Neapolitan sauce (H3) - 120 g
- Eggplants - ½ pc
- Feta - 60 g
- Cherry tomatoes - 6 pcs
- Yellow lemon (juice) - ½ pc
- Olive oil - 1 csp
- Salt and pepper
Preparation
Our products you need
Allergenen
Vegetarian
Ingredients
- Rigatone (A16) - 250 g
- Neapolitan sauce (H3) - 120 g
- Eggplants - ½ pc
- Feta - 60 g
- Cherry tomatoes - 6 pcs
- Yellow lemon (juice) - ½ pc
- Olive oil - 1 csp
- Salt and pepper
Greek Rigatone Salad
Preparation
Scrape the seeds from the eggplant, sliced lengthwise, and season with salt, pepper, lemon juice and olive oil. Grill the slices in an oven at 210° C for about 20 minutes. Mix the frozen rigatone with Neapolitan sauce and the diced grilled aubergine. Let thaw. Arrange on plates and garnish with feta and cherry tomatoes.