Italian pasta salad with Anti-Pasti vegetables
- 1 zucchini
- 200g of mushrooms
- 1 red pepper
- 2-3 tablespoons Filippo Berio olive oil
- Salt & Pepper
- dried rosemary and oregano
- 200g of diced ham
- 7 tablespoons of sunflower seeds
- 1bunch parsley
- 100 gFeta
- 7pieces of dried tomatoes (in oil)
- 240 g farfalle
- Salt pepper
1 Wash the zucchini and cut into thin slices, just clean the mushrooms and cut them into thin slices. Wash the peppers, clean and cut into narrow strips.
2 Place the vegetables in a bowl and mix with the olive oil and season with salt, freshly ground pepper, dried rosemary and oregano to taste strong. Place vegetables mixture on a lined baking tray and for about 20-25 minutes in the oven at 180 degrees (convection) cooking.
3 Meanwhile, in a pan, the ham cubes and sunflower seeds until golden brown fry without fat, remove from the pan and place in a bowl. Chop the parsley finely. The feta break into pieces or cut into cubes. Cut the dried tomatoes small.
4 Mix tomatoes, feta and parsley with the diced ham and sunflower seeds. pick the vegetables from the oven, let cool slightly short.
5 The Farfalle pasta according to package directions until al dente cook, place in a colander, rinse and then mix together with the roasted vegetables with the other ingredients in the bowl. Season the salad again at the end with salt and pepper.