Fusilli salad in the colors of Italy
A simple yet tasty red, green and white salad, perfect for a light dinner or a quick lunch!
Ingredients · Servings 2 people
- 100 g fusilli
- 100 g tomate cerise
- 150g steamed green beans
- 2 tbsp pine nuts
- 125 g small ball of mozzarella
- 100 g Italian cru ham
- 50g parmesan shavings
- 6 tablespoons olive oil
- 2 tbsp pomegranate molasses
- 1 tsp fleur de sel
- ground pepper
- 20 fresh basil leaves
- 1 clove of garlic
Method · 15 min
- Cook the pasta al dente in salted water. Drain and let it cool in a colander.
- To prepare the sauce: in a mortar, pound the basil leaves with the garlic clove, fleur de sel, and pepper. Add the olive oil and pomegranate molasses.
- Place the pasta in a salad bowl with the chopped beans, halved and seeded tomatoes, sliced ham, mozzarella balls, and pine nuts. Add the sauce and mix well. Taste and adjust the seasoning as needed. Sprinkle with Parmesan shavings.
- Fusilli 100 g
- Tomate cerise 100 g
- Pine nuts 2 tbsp.
- Olive oil 6 tbsp.
- Fleur de sel 1 tsp.
- Fresh basil, 20 leaves
- Garlic 1 clove
