Ingredients
200g of farfalle or your favorite pasta
250g of melon
250g of watermelon
1 peach
75g of corn
Olives
100g of fresh cheese
2 cans of light tuna in extra virgin olive oil
Vinaigrette: 1 sprig of mint
100g of extra virgin olive oil
25g of apple cider vinegar
Salt
250g of melon
250g of watermelon
1 peach
75g of corn
Olives
100g of fresh cheese
2 cans of light tuna in extra virgin olive oil
Vinaigrette: 1 sprig of mint
100g of extra virgin olive oil
25g of apple cider vinegar
Salt
Preparation
20 minutes
Boil the pasta in plenty of salted water according to the instructions on the packet or to your own taste.
Dice the fruit or shape it into small balls using a melon baller.
Place in a bowl together with the olives, sweetcorn and fresh cheese, mix together and transfer to a Tupperware container, add the tuna, seal and chill.
For the vinaigrette, combine the vinegar with the extra virgin olive oil, salt and finely julienned mint, mix and set aside.
Just before serving, pour the vinaigrette over the salad and toss.
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