Warm Pennette Salad

Name: Warm Pennette Salad
Yield: 6
Ingredients: 1 cup of extra virgin olive oil; 1/4 cup of fresh parsley leaves; 1/4 cup of pitted green olives, drained and chopped; 500g of pennette pasta; 4 large shrimp, peeled and cut into cubes; 4 preserved artichoke bottoms, cut into cubes; 3 medium tomatoes, seeded and cut into strips; 3 cloves of garlic, minced; Salt and white pepper to taste; For decorating; 1 sprig of parsley; Tomato strips; Artichoke cubes

1
1 cup of extra virgin olive oil
2
1/4 cup of fresh parsley leaves
3
1/4 cup of pitted green olives, drained and chopped
4
500g of pennette pasta
5
4 large shrimp, peeled and cut into cubes
6
4 preserved artichoke bottoms, cut into cubes
7
3 medium tomatoes, seeded and cut into strips
8
3 cloves of garlic, minced
9
Salt and white pepper to taste
10
For decorating
11
1 sprig of parsley
12
Tomato strips
13
Artichoke cubes
14

Ingredients

1
1 cup of extra virgin olive oil
2
1/4 cup of fresh parsley leaves
3
1/4 cup of pitted green olives, drained and chopped
4
500g of pennette pasta
5
4 large shrimp, peeled and cut into cubes
6
4 preserved artichoke bottoms, cut into cubes
7
3 medium tomatoes, seeded and cut into strips
8
3 cloves of garlic, minced
9
Salt and white pepper to taste
10
For decorating
11
1 sprig of parsley
12
Tomato strips
13
Artichoke cubes
14

Directions

1
Place all ingredients, except the pennette pasta, in a large bowl or salad bowl
2
Mix and reserve
3
In a large pot, bring 5 liters of water to a boil with 1 tablespoon of salt
4
Add the pennette pasta and cook until al dente
5
Drain well and add the pasta to the bowl
6
Mix delicately
7
Decorate with tomato, artichoke, and parsley
8