1 cup of water
1 tablespoon of salt
200g of spiral macaroni
For the dressing
3 tablespoons of red onion, diced
1 cup of green pitted olives, chopped
1/2 cup of cherry tomatoes, halved
2 tablespoons of capers
2 tablespoons of chives
1/2 cup of olive oil
2 tablespoons of balsamic vinegar
Salt and black pepper to taste
16 leaves of spinach (without stems)
1 tablespoon of chopped fresh parsley
3 tablespoons of roasted chestnut, diced
1 cup of water
1 tablespoon of salt
200g of spiral macaroni
For the dressing
3 tablespoons of red onion, diced
1 cup of green pitted olives, chopped
1/2 cup of cherry tomatoes, halved
2 tablespoons of capers
2 tablespoons of chives
1/2 cup of olive oil
2 tablespoons of balsamic vinegar
Salt and black pepper to taste
16 leaves of spinach (without stems)
1 tablespoon of chopped fresh parsley
3 tablespoons of roasted chestnut, diced
Step 1
Bring the water to a boil with the salt
Cook the macaroni for about 8 minutes
Drain and reserve
In a bowl, mix together the onion, olives, tomatoes, capers, chives, oil, vinegar, salt, and pepper (reserve 2 tablespoons of this dressing)
Step 2
Add the macaroni and let it marinate in this dressing until cooled
Pass the spinach leaves through the reserved dressing
When serving, sprinkle with roasted chestnut, parsley, and distribute the macaroni and spinach evenly among the plates
