Alejandra Gonzalez Martinez de Escobar

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Recipe

Rigatoni Salad

Name: Rigatoni Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 240 grams short pasta, or rigatoni; 200 grams panela cheese; 12 cherry tomatoes; 1 celery, White; 1/2 cups pimiento stuffed olive; 40 grams walnut; 1 tablespoon vinegar, of Modena; 1 tablespoon olive oil; salt; 2 onions, little; lettuce

30 mins

Low

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Alejandra Gonzalez Martinez de Escobar

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Refreshing and balanced mixture of vegetables with carbohydrates, a dish low in calories and easy to prepare.

Ingredients

4 portions

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Preparation

Boil water with salt in a pot. When you reach the boiling point add the pasta and cook it for approximately 15 minutes. Check every 5 minutes until it is al dente (it is cooked but when biting it must be hard).

Pour the pasta into a colander, cool it with cold water and rinse thoroughly. Cut the onions into slices. Cut the ends of the celery and then cut the celery into thin slices.

Cut the cherry tomatoes in half and chop the nuts until they are fine. Serve the walnut in a bowl and add the olive oil, vinegar and a pinch of salt. Beat until you get a vinaigrette for your salad.

In a platter it accommodates the leaves of lettuce. Place the pasta and add the onion, celery and tomatoes. Add half of the vinaigrette. Remove the mixture and add the panela cheese (cut into cubes), the olives and pour the last part of the vinaigrette.