Spirelli tricolore salad with artichoke, broccoli and smoked trout



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




  1. Steam the pasta briefly and immediately rinse it off in cold water.
  2. Steam the artichoke stalks and broccoli to the desired texture, and rinse them off in cold water.
  3. Mix the mayonnaise with the Mix Salsa Mexicana and stir through the spirelli.
  4. 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.
  5. Arrange the vegetables on the pasta.
  6. Crumble the smoked trout fillets and arrange on the pasta salad.
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