Pasta Salad Alla Toscana

Have fun preparing this mushroom dish!

The unmistakable voice of Tuscany makes itself heard in this recipe, in which the olive joins the red pecoroni and the mushrooms.

The use of extra virgin olive oil and balsamic vinegar vinegar make this ordinary pasta dish a fragrant flavorful salad of leaves.

Ingredients:

Make the pasta “penne” in salted water “al dente”, pour cold water briefly and place in a large enough bowl. In the meantime, slice the olives (put half aside for garnish), the mushrooms and artichokes (put a few aside for garnish) and the ham into strips and add to the pasta in the baking dish form. Mix the mayonnaise, balsamic vinegar, olive oil, salt and pepper in a bowl and add to the pasta. Mix everything well and garnish with olive slices and opened artichokes.

Matching wine: Lambrusco Grasparossa Doc

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