The vegetarian pasta salad is a light and summer recipe. It’s an easy first course where pasta is paired with a dressing made of raw vegetables cut into very thin strips and seasoned with extra virgin olive oil, onion, oregano, and so on. It’s a dish that can be prepared in summer for lunch or dinner. It’s a very fresh preparation that can be customized and enriched in various ways with seasonal ingredients, making it a complete meal. We can make this delicious vegetarian pasta salad for a picnic or to take with us under the beach umbrella.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 6 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Summer
Ingredients
- 8 oz Short pasta
- 1 Bell pepper
- 1 Cucumber
- 1 Spring onion
- to taste Oregano
- to taste Extra virgin olive oil
- to taste Fine salt
- to taste Black olives
Preparation
Wash and cut the bell pepper into 4 parts. Remove the seeds and white ribs. Cut it into very thin strips, so they will be tastier and more pleasant to eat, and put them in a large bowl.
Meanwhile, bring water to a boil for the pasta. Wash, peel, and thinly slice the cucumber and the onion, and add them to the peppers. Season with oregano, pitted black olives, plenty of extra virgin olive oil, and salt, to taste.
Cook the pasta al dente in salted water and drain it perfectly. Add it, still warm, to the vegetable dressing, stir all the ingredients and let it cool for about ten minutes before putting it in the fridge, covered. The warm pasta will absorb the seasonings and flavors better and faster, becoming even tastier.
The extra idea. We can turn this salad into a delicious complete meal by adding tofu, if you like, drained tuna, anchovies in oil; or grilled chicken breast (chopped or coarsely ground) or diced cooked ham.
