Torti Tricolore

Mediterranean medley pasta salad


  • 400g of Panzani Torti Tricolore
  • 1 red onion
  • 200g of feta
  • 20g of pine nuts
  • 80g of sun-dried tomatoes
  • Olive oil
  • Balsamic vinegar

Preparations steps

  • 1. Cook the Torti Tricolore according to the directions on the packet. Rinse in cold water.
  • 2. Finley chop the red onion, cut up the feta into cubes and the pieces of sun-dried tomato.
  • 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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