To prepare a delicious and healthy salad, we start by putting water in a large pot, adding a teaspoon of salt to enhance the flavor of the pasta. We turn on the stove to medium heat and wait for the water to reach boiling point. Once the water is boiling with large bubbles, we add the pasta and cook it according to the package instructions, usually between 8 and 12 minutes, depending on the type of pasta used. After boiling, we drain it and quickly rinse it under cold running water to stop the cooking process and cool it down.
Meanwhile, we prepare the vegetables for the salad. We wash a fresh tomato, then cut it in half, removing the stem. Next, we cut it into quarters and slice it into small pieces, ideal for mixing evenly with the other ingredients. We continue with the cucumber, which we peel, then slice thinly, adding a crunchy note to the salad.
Olives, an essential ingredient to add a distinctive taste, are also prepared. We carefully remove the pits and slice them thinly. We also take a piece of cheese, preferably feta or goat cheese, which we cut into small cubes to integrate perfectly into the dish.
The potatoes, which have been pre-cooked and left to cool, are peeled and cut into cubes. They bring a pleasant consistency to the salad and turn the dish into a hearty meal.
Now, we gather all the ingredients in a large bowl. We add the cooked and cooled pasta, tomatoes, cucumber, olives, cheese cubes, and potatoes. We season the mixture with salt and olive oil, mixing with a spatula to ensure that each ingredient is well coated with the dressing.
To arrange the salad, we take a large platter on which we place washed and dried Lollo salad leaves, which will provide an attractive appearance and a healthy base. The colorful mixture of vegetables and pasta is elegantly placed on top of the leaves.
Finally, we take a boiled egg, carefully peel it, and slice it into rounds. These slices are arranged on top of the salad, adding extra protein and a special look to the dish. This salad is not only tasty but also full of vitamins, perfect for a light meal or as a side dish.
Meanwhile, we prepare the vegetables for the salad. We wash a fresh tomato, then cut it in half, removing the stem. Next, we cut it into quarters and slice it into small pieces, ideal for mixing evenly with the other ingredients. We continue with the cucumber, which we peel, then slice thinly, adding a crunchy note to the salad.
Olives, an essential ingredient to add a distinctive taste, are also prepared. We carefully remove the pits and slice them thinly. We also take a piece of cheese, preferably feta or goat cheese, which we cut into small cubes to integrate perfectly into the dish.
The potatoes, which have been pre-cooked and left to cool, are peeled and cut into cubes. They bring a pleasant consistency to the salad and turn the dish into a hearty meal.
Now, we gather all the ingredients in a large bowl. We add the cooked and cooled pasta, tomatoes, cucumber, olives, cheese cubes, and potatoes. We season the mixture with salt and olive oil, mixing with a spatula to ensure that each ingredient is well coated with the dressing.
To arrange the salad, we take a large platter on which we place washed and dried Lollo salad leaves, which will provide an attractive appearance and a healthy base. The colorful mixture of vegetables and pasta is elegantly placed on top of the leaves.
Finally, we take a boiled egg, carefully peel it, and slice it into rounds. These slices are arranged on top of the salad, adding extra protein and a special look to the dish. This salad is not only tasty but also full of vitamins, perfect for a light meal or as a side dish.
Ingredients
50 g fusilli + 500 ml water for boiling them + a little salt; one tomato; 50 g cucumber; 50 g black olives; 50 g cow cheese; 50 g canned sweet corn; 150 g boiled potatoes with skin (and cooled); two tablespoons of olive oil; salt; 3 leaves of Lollo lettuce; one boiled egg.