- 200 g. tricolor pasta
- 10 dried tomatoes
- A handful of parsley or other fresh aromatic herb
- 1 / 4 cup of soaked arame.
- Virgin olive oil
- Soak the arame seaweed for about 20-30 minutes, drain and reserve.
- Boil the pasta, drain and rinse in cold water.
- Cut dried tomatoes into strips. Finely chop the parsley. Mix the pasta and other ingredients in a salad bowl, and season with olive oil and salt.