2 kg Ardo Spirelli tricolore 600 g Ardo Broccoli florets 200 g Ardo Oven-dried tomatoes 400 g Ardo Artichoke stalks 100 g Ardo Mix Salsa Mexicana 600 g smoked trout 100 ml olive oil 2 limes 300 ml Mayonnaise Salt and pepper
Steam the pasta briefly and immediately rinse it off in cold water.
Steam the artichoke stalks and broccoli to the desired texture, and rinse them off in cold water.
Mix the mayonnaise with the Mix Salsa Mexicana and stir through the spirelli.
Cut the artichoke stalks into strips, mix with the broccoli and defrosted oven-dried tomatoes. Season with salt and pepper, olive oil and lime juice.
Arrange the vegetables on the pasta.
Crumble the smoked trout fillets and arrange on the pasta salad.