heart_likeLiked by 6


  • fb
  • print
  • twitter

    Summer pasta salad with grape tomatoes, courgettes, mushrooms, olives, and Grana Padano

    Group 393Easy
    Group 3824 people
    T230 min

    Lactose free


    • 320 g pasta “penne rigate”
    • 100 g Grana Padano
    • 200 g grape tomatoes
    • 100 g button mushrooms
    • 150 g baby courgettes
    • 40 g pitted black olives
    • 1 bunch of basil
    • Extra virgin olive oil
    • Salt


    STEP 1

    Cut the tomatoes in four, thinly slice the mushrooms, cut the baby courgettes and the olives into disks, and dice the Grana Padano.

    STEP 2

    Put all the vegetables in a bowl and dress with a drizzle of olive oil, season with salt and pepper and add a few leaves of hand-torn basil, mix well and set aside to flavour.

    STEP 3

    Cook the pasta in plenty of salted water, drain when al dente and add it to the bowl of mixed vegetables and Grana Padano. Mix well and serve immediately.