Mezzi pennoni, tuna and summer vegetable salad


• 10½ oz (300 g) Delverde mezzi pennoni

• 1 tin of tuna in oil, drained and crumbled

• 2 oz (60 g) smoked provola cheese or other mild smoked cheese

• 1 bunch of arugula

• 5 baby zucchini

• 6 cherry tomatoes

• 3 tbsps pitted black olives, chopped

• 4 tbsps extra-virgin olive oil basil leaves (minced and whole)

• salt and pepper


• Slice the zucchini lengthwise into quarters. Heat a cast-iron grill pan and grill the zucchini slices. season with salt. Bring a large pot of salted water to a boil and cook the pennoni until still very al dente. Drain and run under cold water for 3-4 minutes to cool, then transfer to a large bowl.

• Toss with olive oil, minced basil, salt and pepper.

• Add the diced provola cheese, tuna, arugula, tomatoes, grilled zucchini and olives and stir. let sit for 20 minutes, then serve garnished with basil leaves.

Preparation time 25 minutes – cooking time 10 minutes – Level of difficulty easy

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