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Pasta salad with vegetables

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Ingredients

For 6 people

500 g short pasta

2 or 3 medium carrots

2 small zucchini

1 small red pepper (or 1/2 big red pepper)

200 g peas

1 red onion

extra virgin olive oil

salt

some fresh basil leaves

chili (optional, to taste)

some zucchini or pumpkin flowers for garnish (optional, depending on availability)

Instructions

A rich and inviting cold pasta for the warmer days, with fresh seasonal vegetables for a full of energy with lots of vitamins and mineral salts!
It's even better if prepared with vegetables from your garden!


Boil the pasta in boiling salted water.

When it is cooked al dente, drain, pass it under cold water to stop the cooking, pour it in a large salad bowl, add some extra virgin olive oil so that the pasta remains well separated, gently mix and let cool.

Prepare the vegetables thinly slicing the onion and cut into small cubes carrots, zucchini and peppers.

Lightly fry the onion in hot oil in a wok (or a large pan).

Add the carrots and toss for a few minutes.

Add the zucchini, peppers and peas, add salt and let all the vegetables over heat for a few minutes.

If you like it, add a pinch of chili.

Turn off the heat and let cool.

Pour the vegetables over the pasta in the bowl, add some tablespoons of good olive oil, a few leaves of fresh basil, stir and serve!

If you have them available you can enrich your presentation with some colorful zucchini or pumpkin flower, both edible.


If you prefer it colder, you can put this pasta salad in the refrigerator for at least a couple of hours before serving.
You can also preserve it in the fridge until the next day (in this case cover it).


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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