Eggplant stuffed with vegetables
first courses from Italy
Pasta salad with vegetables, Robiola cheese and black olives
Pasta salad with vegetables, Robiola cheese and black olives
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pasta salad with vegetables, Robiola cheese and black olives.
preparation
step 1
Put a saucepan the same that is used to cook the pasta filled with salted water and bring to a boil.
step 2
Meanwhile, wash the broccoli, remove the hard part of the stems and divide into florets.
step 3
Once the water to a boil, pour the broccoli and cook for about 15 minutes and then remove with a slotted spoon and place them in a colander.
step 4
In the same water of broccoli cook the pasta al dente, before draining to add cold water to stop the cooking.
step 5
Pour it into a large salad bowl and season with a little 'extra virgin olive oil to keep it from sticking and allow it to cool, taking care to stir it occasionally.
step 6
Meanwhile, wash the aubergines and cut into slices with a knife as per photograph, grill them and put them in a dish.
step 7
Season with a little salt, extra virgin olive oil and let cool after which cut them into pieces.
step 8
Wash the tomatoes and cut in half. Wash the courgette and with the spiral cutter reduce it to noodles which are then cut into three parts, otherwise they are too long.
step 9
Alternatively, if you do not have the tool, cut the zucchini and grill them for long.
step 10
Squeeze the soft cheese with a fork and add it to the pasta, stirring well.
step 11
Combine the eggplant even the tomatoes, the zucchini spaghetti or grilled, black olives and even a little extra virgin olive oil.
step 12
Mix very well and, finally, add the broccoli otherwise they break too. This pasta salad is also delicious the next day. Indeed, I find it even better because it is seasoned.