Boil salted water in a pot. Once it reaches a boiling point, add the pasta and cook for about 15 minutes. Check every 5 minutes until al dente (cooked but firm when bitten).
Pour the pasta into a colander, refresh it with cold water, and rinse well. Slice the onions. Cut the ends off the celery and then slice the celery into thin rounds.
Cut the cherry tomatoes in half and chop the walnuts until fine. Serve the walnuts in a bowl and add olive oil, vinegar, and a pinch of salt. Whisk until you achieve a vinaigrette for your salad.
In a serving platter, arrange the lettuce leaves. Place the pasta and add the onion, celery, and tomatoes. Add half of the vinaigrette. Toss the mixture and add the panela cheese (cut into cubes), olives, and pour the remaining vinaigrette.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?