Ingredients

Vinaigrette:

• 30 ml (2 tablespoons) of Chef LELARGE White Balsamic Vinegar
• 30 ml (2 tablespoons) of Chef LELARGE Dijon Mustard
• 1 lime, juiced
• Salt and pepper to taste
• 90 ml (5 tablespoons) of oil

Salad:

• 750 ml (3 cups) of penne pasta (uncooked)
• 2 tomatoes, seeded and diced
• 1/2 a yellow pepper, diced
• 3 green onions, sliced thinly
• 1 (398 ml) can of Chef LELARGE Artichoke Hearts
• 1/2 (398 ml) can of Chef LELARGE Young Corn on Cobs, cut into small pieces
• 30 ml (2 tablespoons) of Chef LELARGE Capers
• Salt and pepper to taste
• Freshly chopped parsley to taste

Directions

Vinaigrette:

1. In a small bowl, mix the balsamic with the mustard, salt, pepper and lime juice.
2. Add the oil and mix well.

Salad:

1. Cook the pasta in salted water, then drain, rinse in cold water and set aside.
2. Place the pasta, vegetables and parsley in a large bowl. Add the vinaigrette and toss.
3. Season to taste if necessary.
4. Before serving, let the salad sit for a few minutes to allow the flavours to combine.

Tips and advices

For a hot meal add two cooked sliced chicken breasts and a little fresh Parmesan and dig in!