Pasta salad Pico de Gallo style
A pretty, fresh and healthy pasta salad!
4 Serves 15 min Easy
- 400g of Foglio
- 2 tomatoes
- 1/2 red onion
- 2 green peppers
- 1/2 a cucumber
- 1 and a half limes
- 6 tablespoons of olive oil
- Fresh coriander and Espelette chilli pepper (optional)
- Cook the foglio according to the directions on the packet. Rinse in cold water and drain.
- While doing this, cut up the tomato, the red onion, the cucumber and the green pepper into small cubes.
- In a salad bowl, juice the limes, add 6 tablespoons of olive oil, two pinches of salt and two pinches of Espelette chilli pepper (optional).
- Add the cut up vegetables and the pasta. Mix and keep to one side to cool for 30 min. Serve with the fresh chopped up coriander (optional). facultatif).
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