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Mediterranean pasta salad

di Academia Barilla

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Short Video

PREPARATION TIME
0 min

DIFFICULTY
Easy

TYPE
First course

Tags

Easy, Short shapes, Classic Blue Box, Boiled, First course, Artichoke , Bell pepper , Black olives, Clam, Cozza (mussel), Green olives, Mixed greens, Prawn, Shrimp, White wine, Summer

Ingredients for 4 people

1 box farfalle
4 tablespoons extra virgin olive oil
2 basil leaves
1 ea yellow pepper
1 ea green pepper
1 ea red pepper
¼ cup black olives
1 cup green olives
1 14oz pkg artichokes
quartered
½ # shelled prawns
½ # shelled mussels
½ # shelled claims
1 cup mixed greens
salt and pepper to taste
white wine to taste
½ lemon

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Ingredients

Preparation 0 minutes preparation + 0 minutes cooking

Cook the pasta in a large pot of salted water. Drain and cool. Dice the peppers and sauté in a pan with a couple of tablespoons of extra virgin olive oil flavored with a clove of garlic. Quarter the artichokes and blanch in water acidulated with lemon juice until they can be easily pierced with a toothpick. Cool.

Use a brush to clean the mussels, removing the beard and washing thoroughly. Rinse the clams very carefully to remove the sand. Open the mussels and clams separately in a pan with a splash of oil and white wine.

Cool and remove the shells. Boil the prawns for a minute in salted water and let cool. In a large bowl, mix the pasta with the peppers, pitted olives, artichokes, mussels and clams. Dress with extra virgin olive oil, salt, pepper and chopped basil. Serve on a bed of mixed greens.

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