Pennesalad with Small Chili Meatballs

For the penne salad, boil plenty of salted water. Add the Barilla Penne Rigate and cook until al dente. Pour into a colander and briefly rinse in cold water.

For the dressing, mix 1 jar of Barilla Pesto Pomodori e Cipolla Rossa with yogurt, white wine vinegar and capers in a bowl. If necessary, season again with a little salt and pepper from the mill.

Mix the cooked pasta with the dressing. Mix the meatballs with the sweet chili sauce and roughly chop the arugula.

Arrange the pasta salad on a platter, place the chili meatballs on top and sprinkle with the coarsely chopped arugula. Finally, add the freshly shaved Parmesan on top.

Preparation Tip:

This penny salad recipe can be served as a main dish or as a side dish or appetizer.

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