Alberto's Pasta Fredda

Ingredients for 6 servings:

• 400 g pasta, colored mussels
• 150 g olives, black, pitted
• 1 jar mushrooms, small (chanterelles or similar)
• 50 g walnuts, peeled
• 50 g bell pepper(s), roasted
• 50 g artichoke hearts marinated in oil
• 10 cherry tomatoes
• 1 chicken breast
• 1 tbsp capers
• 1 sprig(s) rosemary
• 1 bunch parsley, flat
• 1 tbsp mustard, medium hot
• 1 tbsp mayonnaise
• 1 lemon(s)
• 100 ml olive oil
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Italian pasta salad

Pasta fredda is the Italian term for cold pasta and is used for all types of pasta that are eaten cold. Whether prepared with tomato sauce, vegetables, salads, or simply with olive oil. Cook the pasta until al dente and let cool. Cut the chicken breast into strips and sear it with the rosemary, then let cool. Quarter the tomatoes, slice the bell peppers, and chop the artichoke hearts if desired. Whisk the cucumber juice, mustard, mayonnaise, and lemon juice until smooth. Season with a pinch of sugar, salt, and pepper. Gradually add the oil and continue whisking until the sauce has become slightly creamier. Mix all ingredients together thoroughly and refrigerate for 30 minutes or more.