Ingredients
Servings
Serves 4
- 1 kg cooked pasta, cold
- 2 bunches spring onions, finely chopped
- 2 red peppers, diced
- 2 green peppers, diced
- 125 olive oil
- 5 tbsp De Nigris White Wine Vinegar
- 2 tbsp sun-dried tomato paste
- 50 g
Procedure
- Stir the vegetables into the cold pasta.
- In a separate bowl, mix together the olive oil, white wine vinegar, sun-dried tomato paste and Schwartz for Chef Arrabbiata Seasoning.
- Stir into the pasta and vegetables until well coated.
- Recipe type: Pasta or Rice or Grains
- Cuisine: Mediterranean
