Spring Salad with Farfalle

For the spring salad, cook the Barilla Integrale Farfalle according to package instructions. Then drain, rinse in cold water and leave to drain.

Sort the spinach leaves and use only the leaves.

Clean the romaine lettuce and pluck into bite-sized pieces. Wash and drain the spinach and romaine lettuce.

Wash and drain the bell peppers and cherry tomatoes. Cut the cherry tomatoes in half and quarter the bell bell pepper. Cut out the seeds and white septum and cut into thin strips.

Peel the shallots and cut into fine cubes. Wash the chives and cut into fine rings.

Mix the red wine vinegar, mustard, salt, sugar, pepper and the grape seed oil to be added at the end.

Mix all the ingredients and serve the spring salad.

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