Is there anything that says summer more than a colourful pasta salad? Be it for a barbecue, to take to the beach, as a light supper or a kid’s meal, it never fails. And it couldn’t be easier to make. Let’s get to it!
Multicoloured fresh pasta
- 400 g Borges fusilli pasta
- A few leaves of rocket
- 1 avocado
- Fresh basil
- 1 red onion
- 1 red pepper
- A handful of Borges pitted black olives
- 10 red cherry tomatoes and 10 yellow cherry tomatoes
- Salt and pepper
- Borges extra-virgin olive oil
Step by step
Cook the pasta until it’s al dente and leave to cool in a large bowl. Wash the other ingredients, chop up finely and add to the bowl. Dress with extra-virgin olive oil and add salt and pepper to taste. Bon appétit!