815- Penne Salad with Squids & Heart Palm / سلطة معكرونة البيني بالكلمار وقلب النخيل

Aug 30, 2020 | Desserts

Prep time :

20 minutes

Cook time :

15 minutes

Serves :


Complexity :


Ingredients :

For the salad:
250 grams (8.8 oz) Panzani Penne Rigate
250 grams (8.8 oz) whole squid, with tentacles
1 tablespoon dried chives
1 teaspoon garlic powder
2 tablespoons olive oil
200 grams (7 oz) arugula
200 grams (7 oz) canned heart of palm, drained and cut into slices
50 grams (1.7 oz) green olives, pitted and cut into slices
1 medium green apple umpeeled, cut into thin slices
80 grams (2.8 oz) red cherry tomatoes, cut into half
40 grams (1.4 oz) parmesan cheese, cut into thin flakes
Salt and pepper, to taste

For the sauce:
60 milliliters (1/2 cup) lemon juice
3 tablespoons olive oil
1 teaspoon mustard
1 tablespoon dried chives (or fresh)
Salt and pepper, to taste

Directions :

Step 1: Preparing the pasta
1- In a large pot of salted boiling water, cook the penne pasta for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside.

Step 2: Preparing the sauce
2- In a large bowl, add the lemon juice, mustard, dried chives, olive oil, and pepper.
3- Whisk all the ingredients together until the sauce becomes smooth and homogeneous. Set aside.

Step 3: Assembling the salad
4- In a large pan over medium heat, add 2 tablespoons of the olive oil. Add the squid, dried chives, garlic powder, salt, pepper, and cook on both sides for about 5 minutes until slightly blistered. Remove from the pan and cut the squid into rings of 1 inch. Allow to cool.
5- In a large bowl, add the arugula, the squid rings and tentacles, heart palm, apple slices, green olive, and cherry tomato halves.
6- Add the penne pasta to the salad ingredients and pour the sauce over it.
7- Gently mix all the ingredients together using tongs until the salad is completely coated with the sauce and well combined. Season to taste with salt and pepper if desired.
8- Garnish the penne pasta salad with parmesan cheese flakes and serve immediately!

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