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Colorful pasta and pineapple salad

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Ingredients for 4 servings:

  • 400g farfalle
  • salt water
  • 580 g pineapple, pieces, from the can, drained
  • 100 g Emmental cheese
  • 50 g rocket or lamb’s lettuce
  • 1 tbsp mustard, medium hot
  • n. B. olive oil, virgin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

fruity delicious

Drain the pineapple thoroughly. Cook the pasta in salted water until al dente, drain, and add it to a bowl with the pineapple. Dice the cheese and add it to the pasta. Wash the lettuce and add it to the pasta. Mix everything together. Make a dressing from oil and mustard, whisk it together with a fork until fluffy, and season the salad with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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