Italian Summer Penne Salad using a Create
Chefbot, Chefbot Touch
(4.9)
Preparation time
20 min
Total time
31 min
Servings
4
Calories / Serving
545 Cals
Difficulty
Easy
Dive into a delightful bowl of Italian penne salad, where each bite is like a sun-soaked afternoon in Tuscany! This dish brings together the earthy crunch of pine nuts, the creamy embrace of ricotta, and the zesty kick of lemon juice, all dancing playfully with the fresh basil and parmesan. Did you know that the origins of pasta can be traced back to ancient civilizations, with some believing it was brought to Italy by Marco Polo? Whether you’re hosting a summer picnic or just craving a taste of Italy, this salad is not just food; it’s an invitation to savor the good life, one twirl of penne at a time!
Ingredients
- 1500 g Water
- 10 g Coarse salt
- 300 g Penne
- 200 g Tomato
- 100 g Black olive
- 200 g Chicken breast
- 50 g Basil pesto
- 30 g Parmesan cheese
Steps
Cook Penne
- Add 1500 g of water in a cooking pot.
- Boil the oven filled with water at 100°C.
- Add 10 g of coarse salt, 300 g of penne in the cooking pot.
- Boil the oven filled with water at 100°C during 10min.
- Drain the content of the cooking pot through a strainer.
- Rinse the penne with cold water. Stop the cooking process.
- Transfer the content of the strainer in a bowl.
Prepare Salad Ingredients
- Cut Tomatoes into medium-sized pieces.
- Slice Chicken Breasts.
- Add 200 g of tomato, 100 g of black olive, 200 g of chicken breast, 50 g of basil pesto in the bowl.
- Toss gently to coat the Penne and other ingredients evenly with the pesto.
Assemble and Serve
- Transfer the content of the bowl in a service dish.
- Sprinkle 30 g of parmesan cheese on the service dish.
- Serve Immediately.
