Summer pasta salad with grape tomatoes, courgettes, mushrooms, olives, and Grana Padano
Ingredients320 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
PreparationCut the tomatoes in four, thinly slice the mushrooms, cut the baby courgettes and the olives into disks, and dice the Grana Padano.
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.
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.