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Vegetable pasta salad




Mezze penne rigate, pasta

500 oz

Cherry tomatoes

500 oz


2 unit

Dried tomatoes, in oil

12 unit

Green olives

10 unit

Sliced almonds

40 oz


1 wedge

Extra virgin olive oil

to taste


to taste

Black pepper

to taste

first courses from Italy

Vegetable pasta salad

Vegetable pasta salad

vegan with gluten source of C vitamins high in potassium

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetable pasta salad

In summer, just a pasta salad, and a picnic in the pool, and it's just a holiday.

Vegetable pasta salad step 1

step 1

Wash the vegetables, cut the zucchini into small cubes, then sauté in a pan with a drizzle of oil over a high flame for about ten minutes. Adjust to salt and turn off.

Vegetable pasta salad step 2

step 2

Cut the tomatoes in half and cook them in a pan over low heat with a little oil and a clove of garlic, add half a glass of water and continute to cook for about 15 minutes.

Vegetable pasta salad step 3

step 3

Salt and five minutes before extinguishing the fire add the basil leaves. Turn off the heat and remove the garlic.

Vegetable pasta salad step 4

step 4

Cut the feta into cubes and the dried tomatoes into strips.

Vegetable pasta salad step 5

step 5

Boil the pasta in abundant salted water, drain. Season the pasta with a little oil, add the tomatoes, the courgettes, the dried tomatoes, the olives, the almonds and finally the feta. Ultimate with a ground pepper.

Vegetable pasta salad step 6

step 6

Serve the cold pasta salad.

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