Penne, Mango and Artichoke
Cheese Salad

• 15 oz. penne
• 1 packet of corn nuts
• 1 mango
• 1 jar Cara Mia Artichokes in Water
• 7 oz cubed feta cheese
• 2 pear tomatoes or similar

For the herb sauce:

• A small bunch of basil
• A handful of dried oregano
• A sprig of fresh thyme
• A few peppercorns
• A chilli pepper (optional)
• 8½ oz. Organic Extra Virgin Olive Oil

Instructions

1. Blanch the basil leaves by plunging them first into boiling water and then into cold water. Dry them well, crush with the olive oil and pour into a glass bottle.
2. Crush the peppercorns and add to the basil-flavored olive oil, together with the dried oregano and a sprig of fresh thyme. Leave to marinate for a whole day and you’ll have a herb-flavored olive oil to use with a thousand and one dishes.
3. Peel and cut the mango into small cubes. Peel, seed and cube the tomatoes, and dice the artichokes.
4. Boil the penne following the instructions on the packet. Once cooked, wash with cold water and dress with the herb-flavored olive oil.
5. Mix with the cubed tomatoes, artichokes, mango, corn nuts and feta cheese.