Wrap Carpaccio with Cold Pasta Salad

Step 1: Cook the penne pasta until al dente. Drain and rinse thoroughly with cold water, then add a little oil to prevent the pasta from sticking.

Step 2: Finely chop the tomato, cucumber, red onion, spring onion, bell pepper, green olives, and sun-dried tomatoes.

Step 3: Mix the penne pasta with the cherry tomatoes, sun-dried tomatoes, cucumber, red onion, spring onion, bell pepper, and green olives. Add the corn, red pesto, and diced pickles, and mix well until combined. Season with Italian herbs, salt, and pepper to taste.

Step 4: Assemble the wraps. Spread green pesto evenly over the base of each wrap. Layer with 4 slices of carpaccio, then top with grated cheese, capers, nuts, and arugula. Roll the wraps tightly, slice them diagonally in half, and set aside.

Step 5: Plate the dish. Make sure the plates are clean and presentable, and take a photo of the finished dish before serving.