in Italy

Mamma Gina's pasta salad

updated

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Ingredients for 3 servings:

  • 300 g pasta, small shape
  • 1 handful of black olives without stones
  • 1 handful of arugula
  • 1 pointed pepper, red
  • ½ jar pesto
  • ½ cup vegetable broth
  • 1 tbsp extra virgin olive oil
  • e.g. sea salt
  • e.g. Parmesan, grated

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 8 minutes; Total time approx. 3 hours 18 minutes

not only ideal for grilled food

Cook the pasta until al dente and let cool. Deseed the bell peppers and dice very finely. Wash the arugula and finely chop it as well. Now prepare the dressing. In a bowl, add half a jar of pesto, vegetable stock, and olive oil, and stir to combine. Combine the pasta, olives, diced bell peppers, and arugula strips, and pour the dressing over the salad. The pasta salad should now chill for several hours in the refrigerator. Serve with freshly grated Parmesan cheese.

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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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