BASIL CONCHIGLIE COLD SALAD WITH LEMON pepper DRESSING

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SERVES 2

COOKING TIME : 20 MINUTES

Cooking level : easy

our recommendation : prepare salad first.

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INGREDIENTS

1. CHERRY TOMATOES

   5 TO 6 TOMATOES

2. Corn Kernels

   1 CUP

3. RED ONION 1 : MEDIUM SIZED

4. PARSLEY 7 TO 8 LEAVES FINELY CHOPPED

5. FETA CHEESE

   30 GRAMS

6. L'ARTE DI UN PASTO'S BASIL CONCHIGLIE 1 PACKET

7. Lemon

   1 FULL LEMON

8. BLACK PEPPER

   AS NEEDED

9. SALT

   AS NEEDED

10. Olive Oil

    for base of the dressing

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RECIPE

1. Start boiling water for the pasta in a pot. Cover the pot so it heats faster.

2. While the water is boiling, start prepping the salad by slicing the cherry tomatoes in halves or quarters and finely chop the red onion.

3. For the dressing, in a bowl mix lemon juice, salt, black pepper and olive oil.

4. By this time, the pasta water should reach a rolling boil. This is important because this pasta cooks faster than regular pasta.

5. Before you cook the pasta, boil the corn kernels in the water for 4 to 5 minutes to hydrate the kernels. Remove the kernels and pat dry the kernels.

6. Add salt and a little olive oil to the boiling water.

7. Add the pasta to the water and do not cover the pot.

8. After 4 to 5 minutes, the pasta should be fully cooked. Drain the pasta from the water and let it cool.

9. In a bowl, mix the pasta, chopped onions, parsley, boiled corn kernels and drizzle the dressing on this mix.

10. crumble the feta cheese over the salad and enjoy!

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Optional Additions

You may add ingredients such as grilled veggies or finely chopped button mushrooms instead of corn to the salad.

This salad pairs best with soft cheeses, as the salad itself is cold and the shell shape scoops up the crumbly bits.

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