Ingredients:
500 g penne pasta
32 cherry tomatoes
2 yellow bell pepper
160 g black olives
400 g fresh goat cheese
280 g tinned tuna in brine
100 g rocket salad
150 g pitted black olives
20 cl olive oil
2 garlic cloves
12 basil leaves
Zest of 1 lemon
Salt and pepper
Preparation:
Cook pasta al dente in boiling salted water.
Once cooked and drained, transfer hot pasta into a salad bowl.
Drizzle with half of the olive oil.
Allow to cool and put in the fridge.
Peel and chop the garlic.
Wash and hull cherry tomatoes.
Remove seeds and cut yellow bell pepper into small cubes.
Drain and crumble the tuna.
Wash and spin dry the rocket salad.
Wash and chop the basil.
In a mixing bowl, place the black olives, the basil and the fresh goat cheese.
Mix and shape into small balls. Place in the fridge.
Add the contents of the salad bowl.
Take the salad bowl out of the bridge.
Stir in garlic, cherry tomatoes, bell pepper, zest of lemon, salad and tuna.
Season with salt and pepper.
Put in the fridge once again for 30 minutes.
Then drizzle with the remaining olive oil.
Arrange cheese balls over top.
Serve well chilled !
