Cold pasta with vegetables roasted in the air fryer or oven. One of my favorite quick summer pasta recipes, a vegetarian and vegan dish that wins everyone over, perfect to take to the beach or to prepare in advance. A playful eggplant recipe, but rich in summer vegetables like bell peppers, zucchini, onions and cherry tomatoes, which roasted in the air fryer with a little oregano give us in the end a delicious vegetarian sauce perfect for a light summer cold pasta. I enriched this first course with sliced almonds and Taggiasca olives in oil and everyone appreciated it! Ready to prepare it with me? Let’s run to the kitchen and you’ll see how delicious it is. If you want to stay updated on all my recipes, you can follow my Facebook page and my Instagram profile.
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make cold pasta with oven- or air-fryer-roasted vegetables
- 18 oz pasta
- 1 bell pepper (yellow or red)
- 1 onion (white or red)
- 1 eggplant (large)
- 2 zucchini (medium)
- 14 oz cherry tomatoes
- to taste salt
- to taste extra virgin olive oil
- to taste oregano
- 1.4 oz Taggiasca olives
- 3 tbsp sliced almonds (or pine nuts)
- to taste basil
Tools
- Air fryer
- Pot
- Baking dish
Preparation of cold pasta with summer vegetables cooked in the air fryer
For this recipe choose only red or yellow bell peppers, which are always the sweetest. White or red onions cook quickly and stay soft, and use datterino or cherry tomatoes, which are fairly sweet.
Rinse the bell pepper, remove the stem, seeds and membranes, slice it into strips and then dice into very small cubes. Rinse the zucchini, trim the ends and dice.
Peel the onion, rinse and slice finely, then cut the cherry tomatoes in half. Peel the eggplant so it does not release its color, slice, then cut into strips and finally into small cubes.
Place the eggplant in a colander over a bowl, sprinkle with salt and let rest for 10 minutes.
Gather all the vegetables in the air fryer basket, including the eggplant well squeezed by hand (this will release more water and excess salt). Drizzle with a little oil, sprinkle with a pinch of oregano and cook in the air fryer at 356°F for about 25–30 minutes, stirring occasionally. In a convection oven, keep the same temperature but extend the cooking time until the vegetables are properly cooked. Once the vegetables are ready, season with a little basil and set aside. Cook the pasta until al dente, drain and combine with the vegetables, mixing well.
Finish by adding toasted sliced almonds or pine nuts and drained Taggiasca olives in oil.
Garnish with basil and serve immediately or at room temperature.
Storage notes and tips
Store the pasta in the fridge for a maximum of 24 hours and let it come to temperature before serving. If you want to stay updated on my recipes, follow me also on:
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