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Recipe of Tricolor Pasta Salad
Recipe

Tricolor Pasta Salad

45 mins
Low
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A tricolor salad of pasta with goat cheese, dehydrated tomato, olives and palm hearts; with a balsamic vinaigrette and olive oil.

Ingredients

10 portions
  • 2 packages tricolor fusilli pasta
  • 1 can palmetto
  • 1/2 cups black olives, chopped
  • 1/2 cups dehydrated tomato, chopped
  • 1 can baby corn
  • 1/2 cups goat cheese
  • 1 cup olive oil
  • 1/2 cups balsamic vinegar
  • to taste black pepper, to taste

Preparation

Cook the pasta in a large pot with plenty of water and plenty of salt until it is al dente.
Strain the pasta and pass through cold water to stop cooking. Add a little olive oil and mix.
Chop the palm hearts, the olives, the tomato, the elotitos and the goat cheese and place in a large and deep bowl.
Add the pasta and mix.
Combine the olive oil and balsamic vinegar to make the vinaigrette and season with salt and pepper. Add to the pasta and mix well.
Refrigerate for at least 2 hours before serving.

TIPS

Preferably make the recipe from 1 day before.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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