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Home » Recipes » Magefesa » Italian Summer Penne Salad using a Magefesa

Italian Summer Penne Salad using a Magefesa

Name: Italian Summer Penne Salad using a Magefesa
Prep time: 20 min
Cook time: PTM
Total time: 31 min
Yield: 4 servings
Cuisine: ["Italian"]

Magchef Plus 4540, Magchef Black

(4.9)

Preparation time

20 min

Total time

31 min

Servings

Calories / Serving

545 Cals

Difficulty

Easy

Italian Summer Penne Salad using a Magefesa

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!

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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

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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.