Roast loin, pasta tomato and egg salad

For 2

- 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;

- mayonnaise.


How to

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.

Serve immediately.



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