Easy - 35 MIN
Penne salad with squid and palm hearts
The products you need
Classic Short
Penne Rigate
Ingredients for the salad
Number of People
4
250
g of Panzani Penne Rigate pasta
250
g of whole squid, with tentacles
2
tablespoons of olive oil
1
teaspoon of garlic powder
1
tablespoon of dried chives
200
g rocket
200
g of canned palm hearts, drained and sliced
80
red cherry tomatoes, halved
1
medium green apple, unpeeled, cut into thin slices
40
g of Parmesan shavings
50
g of green olives, pitted and sliced
Lemon juice to taste
Salt and pepper to taste
Ingredients for the sauce
Number of People
4
60
ml of lemon juice
3
tablespoons of olive oil
1
tablespoon of dried (or fresh) chives
1
teaspoon of mustard
Salt and pepper to taste
Preparing the pasta
1
In a large saucepan of boiling salted water, cook the Panzani Penne Rigate pasta for around 8 to 10 minutes. Once ready, drain and rinse in cold water. Put to one side.
Preparing the sauce
1
In a large bowl, add the lemon juice, mustard, dried chives, olive oil and pepper.
2
Mix all the ingredients together until the sauce is smooth. Set aside.
Assembling the salad
1
Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the squid, dried chives, garlic powder, salt and pepper and cook on both sides for around 5 minutes until slightly soft. Remove the squid from the frying pan and slice into 1cm rings. Leave to cool.
2
In a large bowl, add the rocket, squid rings and tentacles, palm hearts, apple slices, green olives and cherry tomatoes.
3
Add the penne to the salad ingredients and pour the sauce over the top.
4
Gently toss all the ingredients together until the salad is completely coated with the dressing. Season to taste with salt and pepper.
5
Garnish the penne salad with Parmesan cheese and serve immediately!
