Vegetarian Pasta Salad with Summer Vegetables
Ingredients
- 400 g dried pasta (fusilli or similar)
- 1 small eggplant
- 1 zucchini
- 200 g cherry tomatoes
- 1 red onion or spring onion finely sliced
- 10 g chopped flat-leaf parsley
- 200 g feta or mozzarella
- 100 g olives
- 30 g sun-dried tomatoes
- 50 g toasted pine nuts
For the sauce
- 10 cl olive oil
- 1 tablespoon vinegar of your choice
- 2 garlic cloves
- 2 tablespoons dried herbs (oregano, basil, chives, parsley...)
- Salt and pepper
Instructions
- Start by cooking the pasta in a large pot of boiling salted water.Once cooked, drain the pasta, drizzle with a little olive oil, and set aside in a large bowl.
- Prepare the vegetables: eggplants, zucchini, and tomatoes.Wash them, dice the eggplants and zucchini, and cut the cherry tomatoes in half.In a very hot pan, brown each vegetable individually with a drizzle of olive oil, then add them to the pasta in the salad bowl.
- Wash, dry, and finely chop the onion and flat-leaf parsley, then add them to the mixing bowl.
- Chop the olives and sun-dried tomatoes, crumble the feta, and add them to the other ingredients in the bowl.Also add the toasted pine nuts.
- For the dressing, mix all the ingredients in a bowl, then pour it over the salad just before serving.Toss well and enjoy! Bon appétit!