Rotelle salad

  • Difficulty


  • 300 g0SX0054
  • 1 yellow pepper
  • 200 g shelled peas
  • 1 bay leaf
  • 30 g capers
  • 3 tbsp white wine vinegar
  • salt, pepper, few sprigs thymea, few sprigs marjoram
Rotelle n° 54


Blanch the tomatoes, once drained, deseeded and peeled dice them. then place them in a sieve for 15 minutes. Cook the pasta in plenty of boiling salted water. Drain it, rinse it under running water and pour it in a bowl. Season it with 2 tbsp of oil, a pinch of salt and pepper, mix well and keep aside.Clean the pepper, rinse it and dice it. Cook the peas in boiling water for 4-5 minutes then drain. Rinse and chop the herbs.Add to the pasta the diced pepper, the tomatoes, the capers and the peas. Mix well. Then in a bowl put a dash of vinegar, a pinch of salt, the extra virgin oil, the chopped herbs and whisk with a fork. Drain the pasta al dente and season it with this herb dressing.