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Easy - 35 MIN

Penne salad with squid and palm hearts

The products you need

Ingredients for the salad

Number of People

4

250

250

g of whole squid, with tentacles 

2

tablespoons of olive oil 

1

teaspoon of garlic powder 

1

tablespoon of dried chives 

200

g rocket 

200

g of canned palm hearts, drained and sliced 

80

red cherry tomatoes, halved 

1

medium green apple, unpeeled, cut into thin slices 

40

g of Parmesan shavings 

50

g of green olives, pitted and sliced 

Lemon juice to taste 

Salt and pepper to taste 

Ingredients for the sauce

Number of People

4

60

ml of lemon juice 

3

tablespoons of olive oil 

1

tablespoon of dried (or fresh) chives 

1

teaspoon of mustard 

Salt and pepper to taste 

Preparing the pasta 

1

In a large saucepan of boiling salted water, cook the Panzani Penne Rigate pasta for around 8 to 10 minutes. Once ready, drain and rinse in cold water. Put to one side.

Preparing the sauce 

1

In a large bowl, add the lemon juice, mustard, dried chives, olive oil and pepper.

2

Mix all the ingredients together until the sauce is smooth. Set aside.

Assembling the salad 

1

Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the squid, dried chives, garlic powder, salt and pepper and cook on both sides for around 5 minutes until slightly soft. Remove the squid from the frying pan and slice into 1cm rings. Leave to cool.

2

In a large bowl, add the rocket, squid rings and tentacles, palm hearts, apple slices, green olives and cherry tomatoes.

3

Add the penne to the salad ingredients and pour the sauce over the top.

4

Gently toss all the ingredients together until the salad is completely coated with the dressing. Season to taste with salt and pepper.

5

Garnish the penne salad with Parmesan cheese and serve immediately!

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