Feather with cherry tomato, artichoke, bell peppers, and panela cheese

For the salad

• 2 L of water
• 1/2 teaspoon of salt
• 200 g of Pluma La Moderna®
• 1 can of artichoke hearts, drained
• 2 cups of cherry tomatoes, halved
• 1 green bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 cup of panela cheese, cut into sticks

For the vinaigrette

• 6 tbsp. of olive oil
• 2 tbsp. of sherry vinegar
• 1 tbsp. of Dijon mustard
• 1 tbsp. of orange juice
• 1 tbsp. of washed and disinfected basil leaves
• 1 pinch of salt and black pepper

For the salad

1. Heat water with salt in a pot until it boils.
2. Add the Pluma La Moderna® pasta and cook until it is soft on the outside and firm on the inside.
3. Drain and set aside.
4. Cut the artichoke hearts into quarters and place them in a bowl with the rest of the ingredients and the cooled pasta.

For the vinaigrette

• Blend the vinaigrette ingredients until you get an emulsion.
• Dress the salad with the vinaigrette, mix well and serve immediately.
• Enjoy!