Italian Salad

An Italian salad where al dente pasta meets crunchy arugula, cured ham, sun-dried tomatoes, and parmesan shavings, all brought together by homemade pesto.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 526
• Protein: 18 g
• Carbs: 65 g
• Fat: 21 g

Ingredients

• 333 g Dried Asian wheat and egg noodles, plain
• 100 g Pesto
• 47 g Parmesan cheese
• 53 g Sun-dried tomatoes in oil
• 33 g Smoked raw ham
• 40 g Eruca sativa

Instructions

1. Cook the pasta

   Cook 333g of pasta in a large pot of boiling salted water until al dente. Drain and rinse under cold water to stop cooking.

2. Prepare the ingredients

   Slice 33g of cured ham into thin strips and chop 53g of sun-dried tomatoes into small pieces. Shave 47g of parmesan into flakes.

3. Assemble the salad

   In a large bowl, mix the cooled pasta with 100g of pesto, the ham strips, sun-dried tomato pieces, and 33g of arugula. Add the parmesan flakes. Season with 0.5 tsp of salt and 0.25 tsp of pepper. If needed, add a drizzle of oil from the sun-dried tomatoes to bind everything.

Chef's tips

• Use short pasta like trofie to better capture the sauce.
• Don't rinse the pasta too much to retain some starch that will help bind the salad.
• Add oil from the sun-dried tomatoes for extra flavor and to prevent the salad from being too dry.

Storage

Consume immediately. Leftovers can be stored in the fridge for 24 hours.