1 cup cooked pasta
2 red bell peppers
2-3 cucumbers
1 bunch rocca
½ cup corn
4 leaves of Romaine lettuce
2 leaves of red cabbage




2 tablespoons white vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoon honey
1/8 cup olive oil
¼ cup lemon juice
1 teaspoon mustard
1 teaspoon oregano
1 teaspoon basil
Black pepper


Cook the pasta and let it cool. Meanwhile, cut the bell peppers to big cubes and the cucumbers to a round shape. Wash the rocca and corn and leave as is. Cut the romaine lettuce to big cubes and finely cut the red cabbage. Mix all with the pasta (when cooled). Prepare the dressing on the side then toss it over and mix well. I like to add the salt directly onto the salad. Enjoy and Bon Appétit!


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