Marinate 400g defrosted Ardo yellow soup mix with 60g Ardo shallots in a delicious dressing of rapeseed oil and vinegar made with 75ml rapeseed oil, 1½ tbsp. white wine vinegar, ½ tsp. Dijon mustard and 1 tsp. Ardo thyme.
Mix the salad together just before serving with 450g defrosted Ardo rigatoni.