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Spirelli tricolore salad with artichoke, broccoli and smoked trout
Ingredients
- 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
Allergens
Preparation
- 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.
Ardo products used in this recipe
