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Pasta salad with corn, tomato and avocado

preperation 10΄ Preparation
cup 13΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Tubetti

500g MISKO Tubetti

350g boiled corn

4 medium tomatoes, without the seeds, chopped into cubes

3 ripe avocados chopped into small chunks

1 tbsp. mustard

½ bunch fresh chervil or parsley, finely chopped

olive oil


freshly ground pepper

materials METHOD

We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and MISKO Tubetti. We stir with a ladle and let the pasta boil for as long as indicated on the package.

We strain the tubetti and sprinkle with 2 tbsp. olive oil. Gently stir and let cool.

In a bowl, we gently mix the pasta, the corn, the tomatoes and the avocados.

In a small bowl, we beat the mustard with 4 tbsp. olive oil, salt and freshly ground pepper and pour the mixture over the bowl ingredients.

We add the chervil or the parsley, stir to bring the ingredients together and serve immediately.

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