Italian pasta salad with Anti-Pasti vegetables

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.

Latest Recipes

Food Lovers

Food Blogger from Germany
Hi, i´m Claudia (29 years old), i live with my two cats in Germany and...
174 queries in 0.894 seconds.