Torti Tricolore
Salade de pâtes comme un méli-mélo méditerranéen
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400g of Panzani Torti Tricolore
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1 red onion
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200g of feta
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20g of pine nuts
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80g of sun-dried tomatoes
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Olive oil
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Balsamic vinegar
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1. Cook the Torti Tricolore according to the directions on the packet. Rinse in cold water.
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2. Finley chop the red onion, cut up the feta into cubes and the pieces of sun-dried tomato.
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3. In a salad bowl, add 4 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Mix. Add the coloured Torti, the chopped onion, the feta and the sun-dried tomatoes. Mix again. Chill for 30 mins.
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