Conchigliette summer salad
Very easy
Mediterranean conchigliette salad (tray)
Easy
Serve cold
Print recipe
Ingredients
- Conchigliette (A39) - 250 g
- Cucumber - 25 g
- Pitted black olives - 6 pcs.
- Bruschetta Mix Grand’Oliva -2 tbsp.
- Garlic paste – 1/2 tsp.
- Olive oil - 1/2 tbsp
- White wine vinegar - 2 tsp
- Chopped flat-leaf parsley - 1 pinch
- Salt and pepper
Preparation
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Ingredients
- Conchigliette (A39) - 250 g
- Cucumber - 25 g
- Pitted black olives - 6 pcs.
- Bruschetta Mix Grand’Oliva -2 tbsp.
- Garlic paste – 1/2 tsp.
- Olive oil - 1/2 tbsp
- White wine vinegar - 2 tsp
- Chopped flat-leaf parsley - 1 pinch
- Salt and pepper
Mediterranean conchigliette salad (tray)
Preparation
Arrange the pasta in a perforated GN and heat them for 1 minute at 100°C with 100% steam.
Place the GN in a cold room to cool the pasta.
Chop the olives, deseed the cucumber and cut it into brunoise.
In a bowl, mix the garlic paste, white wine vinegar and olive oil. Season to taste.
Once cooled, mix the pasta with the vegetables and vinaigrette, and add the flat-leaf parsley at the end.
Arrange the pasta salad in trays and close them with a lid or film.