Fast tepid pasta salad

Name: Fast tepid pasta salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200 g Rocket salad; 2 stem(s) flat leaf parsley; 40 g Pine nuts; 80 g Sheep's cheese; 1 package (250 g) Dough mussels with a strong, ham filling (Ham Panzerotti); 7-10 Tbsp Salt; 2 TABLESPOONS Lemon juice; 1 TABLESPOON Balsamic vinegar; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon slices

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

200 g Rocket salad
2 stem(s) flat leaf parsley
40 g Pine nuts
80 g Sheep's cheese
1 package (250 g) Dough mussels with a strong, ham filling (Ham Panzerotti)
7-10 Tbsp Salt
2 TABLESPOONS Lemon juice
1 TABLESPOON Balsamic vinegar
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
7-10 Tbsp Sugar
7-10 Tbsp Lemon slices

Directions

1
Clean and wash the salad and cut into fine strips. Put some small leaves aside for garnishing. Wash the parsley and pluck the leaves. Roast the pine nuts until golden brown. Cut the feta cheese into cubes. Put the pasta in boiling salted water for 1 minute.
2
Mix lemon juice and vinegar. Season with salt, pepper, dried herbs and sugar. Whip the oil into it. Carefully mix the pasta shells, salad, parsley, pine nuts and feta cheese with the vinaigrette. Serve garnished with lemon slices and whole lettuce leaves