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Recipe details
Andouille and Grana Padano Rotini Salad
A warm rotini salad with browned andouille, cherry tomatoes, wilted spinach, lemon, garlic, and aged grated Grana Padano. A quick dinner idea, ready in 25 minutes.
≈ 69 kcal/100 g · ≈ 167 kcal/serving
25 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Dry rotini egg-durum pasta, smooth, no filling70 g
Cooked and smoked andouille link, chilled, natural casing56 g
Aged grated Grana Padano25 g
Cherry tomatoes, halved150 g
Baby spinach60 g
Olive oil15 ml
Lemon juice15 ml
Garlic, minced0.25 pcs
Black pepper0.3 g
Salt0.7 g
Cookware and utensils
Large pot
Colander
Large skillet
Chef’s knife
Cutting board
Mixing bowl
Tongs
Directions
01
Bring a large pot of salted water to a boil.
Products
Dry rotini egg-durum pasta, smooth, no filling — 70 g; Salt — 0.7 g
Action
Boil
Time
5 min
Temperature
High heat
02
Boil the rotini until tender but still pleasantly firm.
Products
Dry rotini egg-durum pasta, smooth, no filling — 70 g
Action
Cook
Time
9 min
Temperature
Rolling boil
03
Drain the rotini in a colander.
Products
Dry rotini egg-durum pasta, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
—
04
Slice the andouille link into thin coins.
Products
Cooked and smoked andouille link, chilled, natural casing — 56 g
Action
Slice
Time
2 min
Temperature
—
05
Heat the olive oil in a large skillet.
Products
Olive oil — 15 ml
Action
Heat
Time
1 min
Temperature
Medium heat
06
Brown the andouille coins in the skillet.
Products
Cooked and smoked andouille link, chilled, natural casing — 56 g
