Mediterranean conchigliette salad – tray

Mediterranean conchigliette salad – tray

Ingredients

  • Conchigliette (A39) – 250 g
  • Cucumber – 25 g
  • Pitted black olives – 6 pcs.
  • Bruschetta Mix Grand’Oliva -2 tbsp.
  • Garlic paste – 1/2 tsp.
  • Olive oil – 1/2 tbsp
  • White wine vinegar – 2 tsp
  • Chopped flat-leaf parsley – 1 pinch
  • Salt and pepper

Preparation

  1. Arrange the pasta in a perforated GN and heat them for 1 minute at 100°C with 100% steam.
  2. Place the GN in  a cold room to cool the pasta.
  3. Chop the olives, deseed the cucumber and cut it into brunoise.
  4. In a bowl, mix the garlic paste, white wine vinegar and olive oil. Season to taste.
  5. Once cooled, mix the pasta with the vegetables and vinaigrette, and add the flat-leaf parsley at the end.
  6. Arrange the pasta salad in trays and close them with a lid or film.
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