Pasta Salad With Luncheon Meat
Ingredients
- 400 grams of cooked pasta
- 2 whole tomatoes
- 1 small onion, finely chopped
- 1 lemon squished
- 2 tablespoon of Olitalia Olive Oil
- 4 tablespoons of fresh herbs, roughly chopped
- 200 grams of Zwan’s Luncheon meat
- 200 grams of Embrog Garden Peas
- 16 mini tomatoes for garnish
Method
- Start by boiling the pasta.
- Chop the mini tomatoes in cubes and place aside in a bowl.
- Add lemon juice, onion, oil and salt and pepper to taste.
- Add the cooked pasta and peas.
- Roughly chop the luncheon meat and fry in some oil.
- Serve the salad and sprinkle the luncheon meat on top and garnish with herbs and mini tomatoes