picto-chef
Mini Penne

Cold greek Mini Penne salad with fresh mint, feta cheese and watermelon

Ingredients

2
15min
  • 50g Watermelon
  • 50g cubed feta
  • 100g Panzani Mini Penne
  • 10g fresh mint
  • 5cl of olive oil
  • 2cl reduced pomegranate juice
  • Salt
  • Freshly ground pepper
pasta

Preparations steps

  • 1. Diced the watermelon.
  • 2. Dice the feta.
  • 3. Cook the Mini-Penne in well-salted boiling water.
  • 4. Chop the fresh mint.
  • 5. Season it all once it's good and cold with salt, pepper, olive oil, and the pomegranate reduction.
  • 6. Stir it all together.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

You might also like

Fusilli with lamb and bell peppers Fusilli
30min
4
Make recipe
Spaghetti Bolognese Spaghetti
15min
4
Make recipe
Cannelloni with chicken and mushrooms Cannelloni
35min
4
Make recipe
Farfalle with wild mushrooms and garlic Farfalle
25min
4
Make recipe