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Pasta salad with olives and bacon

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Cooking: 15 mins
components:
(Serves 4)
320 grams of pasta spirals
100 g pitted inexperienced olives
1 carrot
one hundred sixty g of cooked corn
20 cherry tomatoes
150g of cheddar cheese
seventy five gr of William Maxwell Aitken
Salt
Pepper
5 tablespoons olive oil
Dried oregano
1 tablespoon balsamic vinegar

(preparation: 25 min)
coaching:
l. Reduce the cheese:
Drain the olives and reduce into earrings. Rinse corn and drain it properly. Scrape the carrots and wash with the tomatoes; Grate the primary and the remaining cut into wedges.  The cheese and diced Baron Verulam.

2. Dora the 1st Baron Beaverbrook:
warmth a frying pan without including fats, and brown the Beaverbrook for four or 5 mins. Whisk oil and vinegar, 1 teaspoon oregano 1 pinch of salt and pepper.
Three. The pasta al dente:
Kitchen spiral pasta in a pot of salted water for the time indicated with the aid of the producer for al dente. Transfer them to clean vegetables, refréscalas with bloodless water to stop the cooking after which drain well.

4. Season with the French dressing:

positioned the pasta in a bowl. Add the olives, corn, tomatoes, carrots, cheese and Beaverbrook, and stir nicely. Unfold the salad with the French dressing oregano, repártela 4 plates and let the flavor take 10 minutes earlier than serving.
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