Ooh, yum yum yum! This peppy and colourful pasta salad takes all the flavours of South of France to your plate in a matter of minutes. Cook the pasta, mix it with slices of rosette (or salami), black olives, fresh greens and herbs and bang! You are transported to hot Aix-en-Provence, eating under the protective shade of a pergola to the noise of crickets and the scent of blooming mimosa. The best dish for planning your summer vacation.
Sunny penne salad with Lyon’s rosette and provençal olives
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Recipe by: Busy:20 min, Total prep time: 25 min Serves: 4 |
Crush the anchovies and garlic into a paste. Mix the paste with the olive oil and lemon juice, and season to taste with salt and pepper.
Stir the oil and lemon dressing  into the pasta and add the olives, cherry tomatoes, rosette, rocket and basil.
Mix well and serve topped with parmesan flakes.
Cook the pasta al dente according to packet instructions, adding olive oil and salt to the water. When ready, drain and allow to cool in the colander.
Crush the anchovies and garlic into a paste. Mix the paste with the olive oil and lemon juice, and season to taste with salt and pepper.
Stir the oil and lemon dressing  into the pasta and add the olives, cherry tomatoes, rosette, rocket and basil.
Mix well and serve topped with parmesan flakes.
Rosette is a large saucisson made in Lyon, South of France, using the best parts of the pig. If you cannot find rosette, use a good quality salami instead, or do not use any for a delicious vegetarian meal.
Ingredients
400 g penne
6 tinned anchovies
1 large garlic clove
6 tablespoons olive oil
Juice of 1 lemon
180 g dry Provençal black olives (or 100g pitted ones - or more if like me you love olives!)
16 cherry tomatoes, halved
12 thin slices of rosette, sliced into 1 cm strips
4 handfuls roquette
Leaves from 4 basil sprigs
Parmesan flakes
400 g penne
6 tinned anchovies
1 large garlic clove
6 tablespoons olive oil
Juice of 1 lemon
180 g dry Provençal black olives (or 100g pitted ones - or more if like me you love olives!)
16 cherry tomatoes, halved
12 thin slices of rosette, sliced into 1 cm strips
4 handfuls roquette
Leaves from 4 basil sprigs
Parmesan flakes
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