MEDITERRANEAN PASTA SALAD
Ingredients
(Serves 4)- 320 g. Pasta "short" (not spaghetti)
- 2 Buffalo Mozzarella
- 250 g. Cherry tomatoes
- 200 g. Tuna in olive oil
- 50 g. Taggia olives (Liguria) pitted
- 1 red onion, finely chopped
- basil from Pra
Preparation
Cut the tomatoes into 4 pieces and prepare the other ingredients. Cook the pasta in a pot with boiling salted water. Drain the pasta "al dente" and go under a jet of cold water to stop the cooking. Put the pasta into a bowl with the chopped tomatoes and season with a little olive oil. Mix thoroughly and add the other ingredients. Add the mozzarella when the dough is lukewarm. Finally, sprinkle the salad with basil leaves, broken hand. Let the dough rest for 30 minutes to allow time to soak the ingredients with one another. The bowl can be put in the refrigerator and eaten within two days.
Ideal accompaniment:
In our firm, here in our cellar in the Annunziata near La Morra, in the heart of Barolo, the vineyard is king. Our family Marrone serves this king and takes pride in seeing the rewards of our efforts.
http://italyfood-montecarlo.com/en/tenuta-agricola-marrone.html