300 g farfalle
400 g cherry tomatoes
150 g Cabanossi Salami
100 g rocket or the lamb's lettuce (arugula)
100 g of salad mayonnaise
Cook the pasta al dente, drain, refresh and rinse. Wash
and halve tomatoes. Cut Cabanossi into slices.
Mix well pasta with the ingredients and the mayonnaise.
