Fusilli salad 05

2_03205 FUSILLI SALAD INGREDIENTS for 4 PEOPLE 320 g fusilli, 400 g tomatoes, 100 g of ricotta salata, 150 g of mackerel in oil, 40 g of salted capers, 50 g green olives, 40 ml of olive oil 3 sprigs oregano, a pinch of salt, 30 g of salt.

Bring to a boil in a pot 3 l of water, add salt, pour the fusilli pasta and stir.

Cook for 8 minutes, drain, passed under cold water, spread the fusilli on a tarp and tamponateli with another dry cloth.

Wash and dry tomatoes, cut them into small pieces and put them in a salad bowl.

Rinse capers, dry and add them to the tomatoes along with the olives.

Break the mackerel into chunks and add to other ingredients; salted and seasoned with oil.

Add the fusilli pasta and mix well.

Complemented with oregano, washed, dried and peeled and let stand for 10 minutes in the refrigerator.

Garnish with shredded cheese and serve.