Ingredients

• 200 g fusilli pasta
• 1 teaspoon dried oregano
• 3 tablespoons extra virgin olive oil
• 1 greenhouse cucumber (200 g)
• 250 g mini mozzarella
• 200 g cherry tomatoes
• crispy fried onion
• lamb's lettuce
• salt and pepper

Preparation

1. Cook the pasta in salted water, drain, put it back in the pot, season with freshly ground pepper and sea salt if needed. Add 1 tablespoon olive oil, mix and spread on the bottom of a glass salad bowl. Sprinkle with fresh oregano.
2. Meanwhile, prepare the crispy fried onion.
3. Peel the cucumber and dice it, place it on the layer of pasta.
4. Add mozzarella balls drained from their brine, then halved cherry tomatoes.
5. Sprinkle with the fried onion and cover with lamb's lettuce. Drizzle with the remaining 2 tablespoons of extra virgin olive oil.
6. The salad can be mixed before serving and seasoned with salt and pepper right on the plates.