Clemente Jacques

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Clemente Jacques

Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Griega
Ingredients: vinaigrettes, Mediterranean Clemente Jacques ®; 150 grams bow tie pasta, (farfalle); 100 grams cherry tomato; 1 bunch asparagus; 50 grams black olive, boneless; 100 grams feta cheese; 1 bunch Fresh mint

30 mins

Low

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Clemente Jacques

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The cuisine of the Mediterranean is full of incredible flavors. I assure you that after making this salad they will all be fascinated and will want more.

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Ingredients

4 portions

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vinaigrettes, Mediterranean Clemente Jacques ®
150 grams bow tie pasta, (farfalle)
100 grams cherry tomato
1 bunch asparagus
50 grams black olive, boneless
100 grams feta cheese
1 bunch Fresh mint

Preparation

Boil 1 liter of water in a pot, place a piece of onion and a fist of sea salt. When it begins to bubble add the dough, cook according to the package instructions.

Wash and cut the asparagus in 4 parts. Cook in a small pot with boiling water, leave for 4 minutes, remove and go through cold water.

Strain the pasta once you get the desired cooking. Spray some oil to prevent sticking. Let cool, reserve.

Separate and disinfect the mint leaves.

Cut the previously drained black olives and the cherry tomato in half.

Add the pasta to a large glass bowl, add the fresh mint, tomatoes, asparagus, and olives.

Pour the Clemente Jacques ® Mediterranean Vinaigrette for the whole salad.

Mix with the help of two shovels to distribute the vinaigrette, taking care not to break the pasta.

Refrigerate for at least 30 minutes.

Before serving add the crumbled feta cheese or cubed and a little more dressing if desired.