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Roast loin, pasta tomato and egg salad
- 3 slices Sliced roasted loin HM Caneira, cut into thin strips;
- 150 g short pasta (for instance, penne);
- 25 g red cabbage, cut into thin strips;
- 4 cherry tomatoes, cut in half;
- 4 walnuts, cut in halves;
- 1 boiled egg, sliced;
- 6 basil leaves;
Cook the pasta al dente, following the package instructions and drain.
In a salad bowl, toss all the ingredients. Garnish with the boiled egg and basil leaves. Serve the mayonnaise on the side, so that everyone can season his own salad.
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