Summer Farfalle Salad

By raverdy perrine

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Chickpea pasta salad with basil

Mini Tortellini skewers with...

Details

servings 12
Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

1. Cook the pasta as indicated on the packet, in plenty of salted water (1 L = 100g of pasta water), drain and season with 1 tablespoon of olive oil.
2. Peel the cucumber and cut into slices. The leave to drain.
3. Core and cut the tomatoes into small dice. Cut the radishes into slices and boiled eggs into quarters.
4. Cut slices of Parma ham and Provolone cheese.
5. In a bowl mix the cream, lemon juice and finely chopped chives.