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The recipe that is depopulating Mediterranean pasta is light, fresh and healthy, you can also enjoy it in the office or if you organize a trip out of town. Let’s see together the sprint recipe!
Ready for a summer recipe? Not only! Even in this period of the year when temperatures are higher, what could be tastier than a fresh dish that puts us in a good mood and a lot of lightness.
It would be a good idea to serve this dish at lunch, but if you eat at the office often, you might enjoy it anyway, just put it in an airtight container and then put it in a cooler bag. Let’s see together the sprint recipe!
Mediterranean pasta: perfect for a lunch out of town
Here is the recipe to follow step by step and you will see that it will be a success at the table. You can choose any shape of pasta from penne rigate, to tortiglioni, but also fusilli.
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Ingredients for 4 people
- 300 g of pasta
- 100 g of sliced mortadella
- 150 g of tomatoes
- 1 yellow pepper
- 1 cucumber
- 150 g of provolone
- pitted green olives to taste
- fresh basil to taste
- extra virgin olive oil to taste
- salt up to taste
- oregano to taste
Method
To prepare this first course, start by cooking the pasta, fill a saucepan with water and bring to the boil, then add the salt and let the pasta cook, drain it al dente and then put it in a bowl and let it cool after adding a drizzle of extra virgin olive oil.
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Let’s dedicate ourselves to the sauce for the pasta, wash all the vegetables, then tomatoes, dry them and cut them into small pieces and put them in a large bowl.
Add the diced cucumber, the pepper too (eliminate the cap, divide in half, remove the seeds and filaments), then add the olives, the chopped mortadella.
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In the bowl, add the diced provolone, finally add the pasta. Season with extra virgin olive oil, oregano, salt and basil leaves, mix gently and then leave to cool in the fridge after covering the bowl with plastic wrap.
Enjoy your meal!
