Campanelle, Strawberry and Pecan Salad
Recipe
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.
Ingredients:
(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!
Preparation:
- 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.
Optional:
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!
