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Mediterranean pasta salad

di Academia Barilla

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Mediterranean pasta salad
DIFFICULTY
Easy

TYPE
First course




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



Preparation
1. Cook the pasta in a large pot of salted water

2. Drain and cool

3. Dice the peppers and sauté in a pan with a couple of tablespoons of extra virgin olive oil flavored with a clove of garlic

4. Quarter the artichokes and blanch in water acidulated with lemon juice until they can be easily pierced with a toothpick

5. Cool

6. Use a brush to clean the mussels, removing the beard and washing thoroughly

7. Rinse the clams very carefully to remove the sand

8. Open the mussels and clams separately in a pan with a splash of oil and white wine

9. Cool and remove the shells

10. Boil the prawns for a minute in salted water and let cool

11. In a large bowl, mix the pasta with the peppers, pitted olives, artichokes, mussels and clams

12. Dress with extra virgin olive oil, salt, pepper and chopped basil

13. Serve on a bed of mixed greens