Pasta salad with champignon, olives & basil

Method

1. Cook the pasta in boiling salted water.
2. 
Drain the pasta and dress it while it's still warm with chopped kalamata olives, Zero Olio® grilled champignon mushrooms, basil, pepper and extra virgin olive oil.
3. 
Serve with some drops of Ponti balsamic vinegar of Modena I.G.P.

Chef's tip

This pasta can be eaten either warm or cold, it also makes a perfect buffet dish.

Serving suggestion

This first dish goes well with any kind of main course and, of course, with vegetables and salads. 

Wine selection

Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Prestige 1821 or Prosecco DOC Spumante Extra Dry 750ml.

Family tip

You can also add some chopped sun dried tomatoes if you want to add a touch of red to your dish.

Dish history

Enjoy the best of Italian simplicity in a single dish! This recipe calls for a few very tasty ingredients, such as kalamata olives, grilled champignon mushrooms, basil and balsamic vinegar, which for sure symbolise the Italian cuisine worldwide. Quick and easy to prepare, this pasta is ideal on busy days, but it also makes a great buffet dish for a party or a barbecue or for a dinner with your friends. Delicious eaten warm, it can also be enjoyed cold as a 'pasta salad'. Feel free to choose the pasta shape you like best and experiment further by adding extra ingredients according to your taste!