Village salad with pasta
Description
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.
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.
Ingredients
Total Reviews: 0
0 Overall ratingHave you already prepared this recipe?
Tell what you think.
Write a review
You may also like
Pasta with zucchini and mackerel
The dish with its sauce resembles the well-known carbonara pasta, only with zucchini and mackerel.
Pasta with chanterelles
Lasagna with chicken and cream sauce
Adding milk and wine to the sauce instead of traditional cream gives an interesting twist.
Potato cream soup with pasta
This soup can be cooked on real chicken broth - it will turn out even tastier.