Recipe Servings: 6 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 11 minutes
1 lb Delverde® Penne Rigate pasta
5 ounces green olives
1/2 ounce red chili in small pieces (do not exceed)
4 ounces button mushrooms
4 ounces artichoke hearts in oil
3 ounces cooked ham (in a single slice)
1/2 cup Lucini® Premium Select Extra Virgin Olive Oil®
2 tbsp Lucini® 10 Year Gran Riserva Balsamico
2 tbsp high-quality mayonnaise
Salt and freshly ground white pepper
Cook the penne in plenty of salted water, remove when al dente, drain thoroughly and pour into a salad bowl.
In the meantime, slice the olives (keep half for garnish), mushrooms and artichoke hearts (keep some for garnish) and cut the ham into strips. Add all these to the penne in the salad bowl.
Mix the oil, balsamic vinegar, mayonnaise, salt and pepper together in a bowl then pour over the salad ingredients.
Toss gently and garnish with the slices of olive kept back and the artichoke hearts opened into flowers.