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Dressing:Mix well with a hand blender and season garlic,
parsley, parmesan and anchovies with olive oil, lemon juice, balsamic
vinegar, salt and pepper.
Boil penne al dente, let cool and place in a salad bowl. Roast pine nuts
without fat in a frying pan and on a plate
allow to cool. Core red and green peppers and cut into strips, give them
into the salad bowl. Wash green salads, tear into bite-size pieces and
enter into the salad bowl. Add olives and pine nuts and mix all with the
dressing. |
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