Pasta Salad with Salametti Calabrese

Portions

4 servings

Preparation

20 minutes

Cooking

15 minutes

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INGREDIENTS

  • 250g (approximately 2 ½ cups or 375 ml) dry farfalle pasta
  • 2 coloured peppers
  • 100 g (1/2 200 g bag) thin-sliced Fantino & Mondello Salametti Calabrese 
  • 1 medium onion
  • 1 clove garlic
  • 2 tablespoons (30 ml) olive oil
  • 2 teaspoons (10 ml) ground fennel seeds
  • 3 tablespoons (45 ml) fresh tarragon
  • Salt and pepper to taste

PREPARATION

  1. Cook the pasta in a large pot of boiling water according to the manufacturer’s instructions. Drain, add a splash of olive oil to make sure it doesn’t stick together, and set aside.
  2. Cut each slice of Salametti in half. Slice the peppers and onions into strips and finely chop the garlic. Place all of the ingredients in a large bowl, add the olive oil and fennel, and mix so that everything is thoroughly coated in oil.
  3. Spread the Salametti and vegetable mixture onto a baking dish or cooking sheet lined with foil paper and place on the top shelf of the oven under “Broil” for approximately one minute. Supervise to make sure it doesn’t burn. The vegetables and Salametti should appear lightly toasted.
  4. Mix everything in with the pasta and add the tarragon. Add salt and pepper, taste, and adjust the seasoning if necessary.

TIPS

Ready in a jiffy! This pasta salad is delicious hot, warm, or cold. Leftovers are great for lunches, and it’s the PERFECT picnic recipe!

There are several flavours of Fantino & Mondello Salametti, so for a milder version of the recipe the Calabrese Salametti can be replaced with Original, Marsala with red wine, or Veneziano with roasted garlic and white wine.

Orignal idea proposed by Picoum, Isabelle Racicot’s blog.

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