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Colourful Penne and Vegetable Salad

10 min.10-12 min.6-8
  • Ingredients

  • Vinaigrette:
  • 30 ml (2 tablespoons) of Chef LELARGE White Balsamic
  • 30 ml (2 tablespoons) of Chef LELARGE Dijon Mustard
  • 1 lime, juiced
  •  Salt and pepper to taste
  • 90 ml (5 tablespoons) of oil
  •  
  • Salad:
  • 750 ml (3 cups) of penne pasta (uncooked)
  • 2 tomatoes, seeded and diced
  • 1/2 a yellow pepper, diced
  • 3 green onions, sliced thinly
  • 1 (398 ml) can of Chef LELARGE Artichoke Hearts
  • 1/2 (398 ml) can of Chef LELARGE Young Corn on Cobs, cut into small pieces
  • 30 ml (2 tablespoons) of Chef LELARGE Capers
  •  Salt and pepper to taste
  •  Freshly chopped parsley to taste
Couple
 
 
 
Prepared Dijon Mustard
Dijon Mustard

 

Directions

Vinaigrette:
1. In a small bowl, mix the balsamic with the mustard, salt, pepper and lime juice.
2. Add the oil and mix well.

Salad:
1. Cook the pasta in salted water, then drain, rinse in cold water and set aside.
2. Place the pasta, vegetables and parsley in a large bowl. Add the vinaigrette and toss.
3. Season to taste if necessary.
4. Before serving, let the salad sit for a few minutes to allow the flavours to combine.

Tips and advices

For a hot meal add two cooked sliced chicken breasts and a little fresh Parmesan and dig in!