Summer pasta salad with grape tomatoes, courgettes, mushrooms, olives, and Grana Padano
Easy
4 people
30 min
Lactose free
Ingredients
- 320 g pasta “penne rigate”
- 100 g Grana Padano
- 200 g grape tomatoes
- 100 g button mushrooms
- 150 g baby courgettes
- 40 g pitted black olives
- 1 bunch of basil
- Extra virgin olive oil
- Salt
Preparation
Cut the tomatoes in four, thinly slice the mushrooms, cut the baby courgettes and the olives into disks, and dice the Grana Padano.
Put all the vegetables in a bowl and dress with a drizzle of olive oil, season with salt and pepper and add a few leaves of hand-torn basil, mix well and set aside to flavour.
Cook the pasta in plenty of salted water, drain when al dente and add it to the bowl of mixed vegetables and Grana Padano. Mix well and serve immediately.
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