Time: 60 minuti
Difficulty: Facile

Ingredients for 4 people
250 g Gluten-free corn pens
1 carrot
2 coasts of celery
150 g pioppini mushrooms
250 g fresh salmon
200 g cherry tomatoes
100 g Taggiasca olives
300 g mozzarelline buffalo cherries
1 tuft of fresh basil
Extra virgin olive oil
Fine salt

Method

Boil a saucepan with water, bring to a boil and when the salt has boiled, add the gluten-free pens in water and cook for about 8 minutes, taking care to mix the pasta from time to time.
At the end of cooking, drain the gluten-free pens and pour them in a large bowl, season with oil and let it cool, stirring the pasta from time to time.
Peel the carrots and rinse them well under the water, cut in half lengthwise and then half moon and put aside, do the same thing with the celery and put everything in a bowl.
Take the salmon and cut into cubes, heat in a pan two tablespoons of oil over low heat, as soon as it will be hot pour the fish and cook for about 3 minutes taking care to mix from time to time; season with salt and black pepper.
At this point take the mushrooms and remove the stem at the bottom lighter and cut the rest in ob94. Separately heat two tablespoons of oil in a pan over medium heat and pour the mushrooms to cook for about 5 minutes, season with salt and drained from the oil, place in a separate bowl.
Wash the tomatoes and cut them into 4 with a knife, drain the mozzarella from the water and cut in half.
Pour all the ingredients in the bowl together with the gluten-free pasta and mix carefully, left aside the tomatoes and the mozzarella cheese, season with salt and season with oil, pour it all in a beautiful glass and complete with a tuft of basil in the center.