The Venere rice pasta salad is an original first course, different from the usual, a slightly new way of serving a cold pasta dish. Because with summer and the heat, cold dishes are more willingly sought out both at home because they can be prepared in advance and outside the home for a lunch at the office or on the beach. Venere rice pasta is really very tasty and goes perfectly with vegetable and fish-based dressings. For my Venere rice pasta salad this time I used peppers and eggplants, but you can choose the vegetables you like best to create a new recipe each time.
Don’t miss out
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking methods: Stovetop, Air Frying, Grilling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz Venere rice pasta
- 7 oz bell peppers
- 10.5 oz eggplants
- 0.7 oz pine nuts
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste fresh chopped parsley
Tools
- 1 GOURMETmaxx Air Fryer
- 1 Vegetable Mandoline
- 1 Cutting Board
- 1 Cooking Knife
- 1 Small Pan
- 1 Bowl
- 1 Griddle Pan
- 1 Pasta Pot
Steps
Wash the bell pepper and eggplant and dry them. Cook the bell pepper in an air fryer. When ready, cut it into small cubes. Slice the eggplant with a mandoline and then grill the slices: in the article “grilled eggplants” you will find all the instructions. Let them cool and then cut them into small cubes. Toast the pine nuts in a small pan. Gather the vegetables in a bowl and season with salt. Add the pine nuts as well. Boil the Venere rice pasta in plenty of salted water for the time indicated on the package. Drain and transfer it to the bowl with the vegetables. Add the three tablespoons of extra virgin olive oil, the fresh chopped parsley, and mix well. Let it cool, cover, and store in the refrigerator until ready to serve.
Notes
The idea for this dressing comes from Easy with Taste, May 2024.
