Penne antipasti salad

Name: Penne antipasti salad
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 500 g Penne noodles; 7-10 Tbsp Salt; 150 g Shallots; 350 g Courgette; 1 small red, yellow and green peppers; 250 g Mushrooms; 1 collar Rosemary; 125 ml Olive oil; 7-10 Tbsp black pepper; 1 TABLESPOON demerara sugar; 100 ml white balsamic vinegar; 100 g Olives; 150 g Mini-Mozzarella balls; 1 (approx. 125 g) Roman salad heart

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

500 g Penne noodles
7-10 Tbsp Salt
150 g Shallots
350 g Courgette
1 small red, yellow and green peppers
250 g Mushrooms
1 collar Rosemary
125 ml Olive oil
7-10 Tbsp black pepper
1 TABLESPOON demerara sugar
100 ml white balsamic vinegar
100 g Olives
150 g Mini-Mozzarella balls
1 (approx. 125 g) Roman salad heart

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and allow to drain. Peel the shallots and cut into slices. Wash and clean the zucchini, halve lengthwise and cut into slices. Clean, wash and cut the peppers into pieces.
2
Clean, wash and halve the mushrooms. Wash rosemary, dab dry and chop. Heat the oil in a large pan and fry the vegetables and rosemary in portions. Season with salt and pepper. Put all the vegetables back into the pan. Sprinkle with sugar and allow to caramelize slightly. Deglaze with vinegar and simmer for 1 minute. Remove from the heat, mix into the pasta and let it cool down. Drain the olives and mozzarella. Clean, wash and cut the salad into strips.
3
Sprinkle with sugar and allow to caramelize slightly. Deglaze with vinegar and simmer for 1 minute. Remove from the heat, mix into the pasta and let it cool down. Drain the olives and mozzarella. Clean, wash and cut the salad into strips. Season salad to taste, mix in the salad strips, mozzarella and olives. Serve with grissini sticks wrapped in Parma ham and/or mortadella
4
With 10 people: