- Servings: 6
- Prep Time: 15m
- Cook Time: 25m
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This information is per serving.
- •220g pasta (butterflies)
- •200g cherry tomatoes, cut in half
- •½ chopped red bell pepper
- •1 small zucchini (200g), sliced in "semicircles" or quarters
- •200g canned corn
- •1 onion chopped on half rings
- •salt, pepper - to taste
- •a small bunch of fresh chopped parsley
- •50 ml olive oil
- •1 tbsp. spoon of red wine vinegar
- •1 clove garlic
- •1 teaspoon dried Italian herbs
What are the subtleties of serving such a salad?
Salad with pasta can be served immediately, but the taste will be more intense if you let it brew for several hours in the refrigerator.
If the dish is stored for more than a few hours, it is advisable to add a little dressing or olive oil when serving, since the paste has the property of absorbing the sauce.
Salad with pasta (pasta) is perfect for vegan cuisine and a children’s menu. All ingredients remain fresh for a long time, so the dish can be safely stored in the refrigerator for 3-4 days. It is suitable for a hearty hearty breakfast or dinner.
Boil the paste until cooked, recline in a colander and rinse thoroughly under cold water. Allow water to drain.
While the pasta is cooking, chop the vegetables and combine them in a large salad bowl.
Finely chop the greens.
Place all the ingredients for the sauce in a small bowl and beat with a whisk or fork.
Add the finished pasta to the salad bowl, herbs and sauce.
Pepper, salt and mix well.