Pasta salads are the big stars of summer! This season I’ve shared several recipes that are all fairly easy and quick to prepare. Here is a gluten-free version using corn penne simply dressed with grilled peppers, mini mozzarella balls, cherry tomatoes and black olives. Tasty and fragrant, this salad is the perfect combination of a light meal typical of beach days and a nutritionally complete dish! A very fresh first course inspired by the tricolor, where the key word is practicality: a great time saver without sacrificing flavor! You can take it to the beach, enjoy it with friends in the countryside, for a picnic on a mountain trip or any other outdoor spot.
All “vegetarian” recipes are without meat and/or fish (N.B. it is possible to use other animal-protein foods, such as eggs and cheeses).
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 11 oz corn penne
- 1 roasted bell pepper
- 1 1/4 cup cherry tomatoes
- 4 oz mini mozzarella balls
- 6 black olives
- 2 tbsp capers (salted)
- a few pickled pearl onions
- to taste basil
- 1 1/2 lemon lemon juice
- to taste extra virgin olive oil
- to taste salt
- to taste chili pepper
Preparation:
Cut the bell pepper into strips. Marinate it together with the cherry tomatoes (halved) and the basil, drizzling with olive oil and lemon juice. Add the drained corn and the mini mozzarella balls (fig. 1).
Also add the pickled pearl onions, the desalinated capers and the black olives, then adjust the salt and add pepper to taste (fig. 2).
Cook the corn pasta in plenty of salted water, then drain it al dente and spread it out in a bowl, seasoning with a drizzle of oil (fig. 3).
Combine all the ingredients with the pasta and mix well. Let rest for 1 hour in the fridge and serve.
And voilà… your corn penne with peppers, mini mozzarellas and black olives are ready to be enjoyed!
Enjoy your meal from FeFè’s kitchen!
