Village salad with pasta
If you have some pasta left in the fridge from last night's dinner, add lightly fried vegetables to them, season with olive oil, and there is already a dish worthy of any Italian restaurant on your table. This rustic pasta salad is perfect for a brunch or a light dinner.
Ingredients
Servings 6-8- 3 medium sweet peppers of different colors
- 1 medium zucchini
- 2 medium eggplants
- 1 large carrot
- 2-3 garlic cloves
- extra virgin olive oil
- 100 g of olives
- 5 large basil leaves
- 50 g pine nuts
- 500 g short pasta (penne, rigatoni, fusilli)
- salt and freshly ground black pepper
Cooking
Step 1
Peel all vegetables and cut into small cubes. Cut the garlic lengthwise.
Step 2
Heat in a frying pan 4 tbsp. l. garlic butter. Add bell peppers and carrots, simmer for 3 minutes. Then put the eggplant, and after another 2 minutes. - zucchini.
Step 3
Season with salt and cook over low heat, stirring gently, about 5 minutes. Vegetables should be soft, but not falling apart.
Step 4
Crush the olives with the flat of a knife blade, remove the pits, and cut the flesh into several pieces. Thinly slice the basil leaves. Add olives, basil and nuts to the vegetables in the pan. Turn off the heat and cover the pan with a lid.
Step 5
Boil the pasta in salted boiling water according to package instructions, drain in a colander, add to the vegetables, mix well.
Step 6
Cool and let it brew in the refrigerator for 2 hours. Before serving, add a couple of tablespoons of olive oil, salt and pepper to taste to the salad.