Fusilli salad with feta and walnuts and prunes

2_03399 FUSILLI SALAD with FETA, WALNUTS and plums INGREDIENTS for 4 PEOPLE 400 g fusilli, 80 g Walnut kernels, 8 large plums, an onion, 2 tomatoes, 200 g ham, 100 g feta cheese, 3 tablespoons peanut oil, 1 tablespoon walnut oil, 2 tablespoons wine vinegar, a small bunch of chives, salt and pepper.

In boiling salted water, Cook the pasta.

Meanwhile, toast the walnuts in a pan with non-stick coating.

Cut the plums in four cloves, Peel and chop the onion.

Cut the tomatoes in half, remove the seeds and the water and cut the flesh into small pieces.

chop into chunks the ham and cheese.

Beat the oil with the vinegar, salt and pepper.

After cooking, drain the pasta and pour into a large bowl Pour the vinaigrette on the dough and mix well.

Add pugne, walnuts and prosciutto.

Stir thoroughly and cover with a piece of plastic wrap.

Let cool about 2 hours at room temperature, stirring occasionally.

Garnish the pasta salad with chives and serve.