Raw vegetable salad with Penne piccole lisce

  • Difficulty


  • 300 g0SX0240
  • 1 small bunch rucola
  • 2 small carrots
  • 2 small courgettes
  • 1 small cucumber
  • 1 stick celery
  • ½ yellow pepper
  • ½ red pepper
  • 1 spring onion
  • 2 tbsp white wine vinegar
  • ½ tbsp worcester sauce
  • 1 small bunch basil
  • salt
Penne Piccole Lisce n° 240


Cook the pasta in plenty of boiling water, drain it when al dente, dress it with a drizzle of oil, mix it and arrange it on a tray in one layer. Once cleaned rinse and dry the rucola with a tea towel and chop it coarsely. Trim and peel the carrots, the courgettes and the cucumber, remove the white filaments from the celery and deseed and derib the pepper; remove roots and tougher outside leaves.Rinse these vegetables, dry them and slice the carrots, the cucumber, the courgettes and the spring onion into fine rings, chop the celery, the peppers into strips and then place all the ingredients in a bowl.In a bowl mix the vinegar with a pinch of salt and Worcester sauce, then add the oil and whisk lightly with a fork until a soft sauce is reached; pour it over the vegetables, add the chopped rucola and basil and mix gently. Mix the pasta with the seasoned vegetables, mix well and serve the cold pasta salad.