Mitsides Point  Mitsides Point  |
PREPARE
20 mins
COOK
10 mins
Portion Nom
4 persons
Category:
Salads
Vegetarian
SHARE or PRINT:

Pesto and sun-dried tomato salad

Ingredients

  • ½ packet MITSIDES Short pasta (Conchiglie, Shrimps or Fusilli) (250g)
  • 1 medium lettuce, torn
  • ¼ cup fresh basil leaves
  • 40g parmesan cheese, shaved
  • 150 g fresh mushrooms, sliced
  • ½ cup sun-dried tomatoes, sliced
  • Salt, pepper
  • ½ bottle MITSIDES Pesto sauce (80g)

Made With

Denti Rigati
Al Pesto

Method

  1. Add pasta in a large saucepan of plenty of salted boiling water and boil, uncovered, until al-dente. Drain under cold running water and place in a large bowl.
  2. Boil steam or microwave mushrooms, until just tender. Rinse under cold water and drain.
  3. Combine pasta with mushrooms, lettuce, basil, tomatoes and pesto sauce and mix well. Season to taste and refrigerate for 1 hour. Garnish with parmesan flakes and serve.

Related Recipes

20 mins

Fusilli Primavera Salad

logo