ITALIAN PASTA SALAD

Italian Pasta Salad

1. Cook the pasta al dente by following the instructions on the packet.
2. Rinse the cherry tomatoes and cut them in half.
3. Peel and dice the onion.
4. Slice the dried tomatoes and the capicollo into strips.
5. Rinse the rocket and pick the leaves off the basil branches.
6. When the pasta is cooked, drain then run under cold water.
7. Pour into a salad bowl, drizzle with the olive oil and add the other ingredients, except the Parmesan.
8. Season, taste and correct if necessary.
9. Keep a few rocket and basil leaves as well as the Parmesan shavings to garnish before serving.

Ingredients

300 g conchiglie or penne rigate pasta

250 g cherry tomatoes

2 small red onions

2 tbsp. marinated dried tomatoes

4 slices of capicollo

120 g mini Mozzarella balls, strained

50 g shaved Parmesan

25 g rocket

4 branches of small-leafed basil

2 tbsp. capers

2 or 3 tbsp. balsamic vinegar

Tuscan olive oil

Salt and freshly ground pepper