Side
Mini Pasta Salad
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minMini Pasta Salad
what you need
Ingredients
mini bow tie pasta (dry)Grains100 g- mini shell pasta (dry)Grains100 g
- mini penne pasta (dry)Grains100 g
bell pepper (diced)Produce1 piece
onion (diced)Produce1 piece- fire roasted peppers (drained and chopped)Produce150 g
marinated artichoke hearts (drained and chopped)Pantry200 g
cheddar cheese (cubed)Dairy100 g- Swiss cheese (cubed)Dairy100 g
- parmesan cheese (grated)Dairy50 g
- creamy Italian vinaigrette (homemade or store-bought)Pantry180 ml
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g
per serving
Nutrition
322kcal
- Carbs
- 41 g
- Proteins
- 10 g
- Fat
- 13 g
what you’ll use
Tools
Stockpot
Colander
Mixing bowl
chef's knife
step by step
Method
- Step 1
Cook the pasta
- Bring salted water to a boil in a stockpot.
- Cook the mini bow ties, mini shells and mini penne until al dente.
- Drain and cool the pasta under cold water.
- Step 2
Prepare the vegetables
- Dice the bell pepper and the onion.
- Drain and chop the fire roasted peppers and the marinated artichoke hearts.
- Step 3
Combine in a bowl
- Place the cooled pasta in a large mixing bowl.
- Add the diced pepper, onion, fire roasted peppers and artichoke hearts.
- Add the cheddar, Swiss and parmesan cheeses.
- Step 4
Dress and season
- Pour in the creamy Italian vinaigrette.
- Season with salt and pepper.
- Mix everything until evenly coated.
- Step 5
Let the flavors meld
- Cover and refrigerate the pasta salad so the flavors come together.
- Give it a final stir before serving.
most cooked first