Shredded suckling pig and farfalle cold salad
1 package Roasted suckling pig HM Caneira
350 g pasta (farfalle)
200 g cherry tomato
1 shredded carrot
1 red onion
Pesto, salt, pepper and olive oil
Cook the pasta according to the packet instructions. Drain and rinse under cold running water.
Place in a large plate and add all the other ingredients, except the pesto.
Mix very well.
In a bowl, mix the pesto, salt, pepper and olive oil and drizzle over the salad. Mix carefully. Place some film around the plate and cool in the fridge for 30 minutes.