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Bow-ties salad

Bow-ties salad


  • 300g ROMERO three flavour bow- ties
  • 100g mature cheese
  • 100g onion
  • 2 medium carrots
  • 2 cans of tuna in oil of 80g each
  • 12 cherry tomatoes or a big salad tomato
  • 16 olives stuffed with anchovies
  • 120g sweet corn (6 spoons)
  • olive oil and tarragon vinegar
  • salt and oregano


Cook the pasta in a pot with water, salt and a drizzle of olive oil. While cooking the bow-ties, cut carrots into long strips and place them in a large bowl where you will place the rest of the ingredients later. Add the chopped onion and cherry tomatoes cut in halves that will give texture to the salad. Then add the tuna, the mature cheese and sprinkle all with olive oil. Once the pasta is cooked mix it with the rest of the ingredients. Finally add the corn and olives and toss all ingredients. Season the salad with tarragon vinegar and sprinkle with dried oregano. It is advisable to keep it for one hour in the fridge to serve it cold.

See other recipes: Bow-tie