Makes: 4 portions
Preparation time: 15 minutes
Cooking time: 5-6 minutes
375 g Fusilli three colours*
225 ml of your favourite pesto from Marcello Farms**
3 shallots, diced
1 shredded carrot***
1 grated zucchini***
45-50 ml of balsamic vinegar
Sea salt and black pepper, to taste
Sliced black olives****
Cook the pasta in boiling water for 5 to 6 minutes, until al dente (slightly crunchy), and drain well.
In large bowl, combine pesto, shallots, carrot, zucchini, olives and pasta.
Add the vinegar, salt and pepper, and mix well.
* You can use the sort of short dough you prefer and even opt for options based on vegetables or gluten-free.
** Discover the variant you like the most!
*** Replace carrot and zucchini with your favorite vegetables.
**** Use green olives if preferred.
You can serve this hot or cold salad.