Cook the spaghetti following the manufacturer’s instructions. Let it cool.
Christmas Eve confetti pasta salad
- 700 g Borges spaghetti
- 650 g cooked prawns
- 1 green pepper
- 1 red bell pepper
- 1 spring onion
- 120 g Borges sliced green olives
- 150 g cherry tomatoes
For the Vinaigrette :
- 90 ml Borges extra-virgin olive oil
- 30 ml Borges balsamic vinegar
- 1 tablespoon mustard
- 1 tablespoon oregano
- A pinch of ground black pepper
- A pinch of salt
Step by step
Sauté the prawns in a pan with a drizzle of extra-virgin olive oil.
Add the prawns, the diced green and red peppers, the sliced spring onion, the green olives and the halved cherry tomatoes to the cooled pasta.
For the vinaigrette, mix all the ingredients together. Pour it over the pasta salad and serve very cold.