Pasta salad with Pesto and provolone
Ingredients (Serves 4):
- 1 jar of Fiorfiore Calabrese Pesto
- 250 g. cherry tomatoes
- 80 g. pitted green olives
- 150 g. mild provolone cheese
- Salt
- Basil
Preparing:
- In a pot, pour one liter of water for every 100 g. of pasta and bring it to a boil. Add 2 teaspoons (20 g.) of salt and the pasta and cook "al dente".
- In the meantime, slice the green olives, wash the tomatoes and cut them in half and dice the provolone.
- Drain the pasta. Place it in a bowl and toss it with 3 tablespoons of olive oil. Cool it in the fridge.
- Add the jar of Fiorfiore Calabrese Pesto, olives, cherry tomatoes and provolone. Mix well and serve with chopped basil.
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Pasta salad with Pesto and provolone
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Ingredients (Serves 4):
- 1 jar of Fiorfiore Calabrese Pesto
- 250 g. cherry tomatoes
- 80 g. pitted green olives
- 150 g. mild provolone cheese
- Salt
- Basil
Preparing:
- In a pot, pour one liter of water for every 100 g. of pasta and bring it to a boil. Add 2 teaspoons (20 g.) of salt and the pasta and cook "al dente".
- In the meantime, slice the green olives, wash the tomatoes and cut them in half and dice the provolone.
- Drain the pasta. Place it in a bowl and toss it with 3 tablespoons of olive oil. Cool it in the fridge.
- Add the jar of Fiorfiore Calabrese Pesto, olives, cherry tomatoes and provolone. Mix well and serve with chopped basil.