Ingredients (for 4 people)
500G Dry penne pasta
400G Beetroot (chopped)
50G Spring onions (white parts only)
Extra virgin olive oil
2G Fresh Oregano
80G Salami Milano (thinly sliced strips)
In a pot bring to the boil 1.5 ltr of water, add a pinch of salt and then add the pasta until it is al dente (firm on the bite), drain it and set aside. In a bowl combine the beetroots, cubed mozzarella, spring onions, oregano, salami and a little extra virgin olive oil and mix, add the warm pasta and serve at once!