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Colored pasta salad

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 6-8 people

500 g of colorful butterfly pasta

300 g of edamame soy

3 medium carrots

1 red pepper

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 delicious summer pasta salad, filling and colorful!


Boil the pasta in salted boiling water.

When cooked al dente, drain, put them under cold water to stop the cooking, pour into a large bowl and let cool.

Blanch the edamame for few minutes and drain.

Thinly slice the onion and dice carrots and peppers.

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

Add the carrots and toss for a few minutes.

Add the edamame and the peppers, add salt and let it over heat a couple of minutes to mix all the flavors.

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 a round 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.
Also preserved in the fridge until the next day (in this case cover it).

 

With the same vegetables you can also prepare the colored rice salad or other cold salads with grains according to taste.


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Notes

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

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