Farfalle Tricolore

Salad Jar


  • 400g of Panzani Farfalle Tricolore
  • 200g of cooked prawns
  • 100g of rocket
  • 150g yellow pepper
  • 1 lime
  • 3cm of ginger
  • 1 tbsp of oil

Preparations steps

  • 1. Marinate the cooked peeled prawns for 30 minutes with the chopped up ginger and the lime juice. Fry in a tablespoon of olive oil. Keep to one side.
  • 2. Cook the pasta according to the directions on the packet. Rinse in cold water. Keep to one side to cool. Wash, de-seed then cut up the yellow pepper into small cubes.
  • 3. In the bottom of a jar add the rocket, the prawns, the cubes of pepper and the pasta. Close the jar. Season with vinaigrette before eating.

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