Recipes & Articles
Campanelle, Strawberry and Pecan Salad
This delicious salad combines fresh pasta with ingredients that will be a refreshing alternative for your meals this summer. Perfect as a side dish for the BBQ, or for your salad bar.
(for 2 people)
300 g of campanelle* pasta
Olive oil (can be orange-flavored)
4 or 5 large, ripe strawberries
A handful of pecans
A few fresh basil leaves
Grated Romano or Parmesan cheese
*Campanelle means “bell” in Italian. The shape of this pasta keeps the sauce or dressing captive, enhancing the taste of your dish!
- Cook your campanelle according to instructions – usually in boiling water with a little salt, for 3-5 minutes; once cooked, run them under cold water to cool, then drain;
- Dice your strawberries;
- In a salad bowl or large plate, toss your pasta with the olive oil, then add the strawberries and pecans;
- Sprinkle the grated Parmesan or Romano cheese, and add a few fresh basil leaves for decoration;
- Keep chilled until serving.
Other short pasta can also be used in this recipe, such as fusili or penne. But campanelle is perfect, as the pasta is thinner, making this summer salad a fairly light dish!