Vegetarian cold pasta is a very colorful and tasty first course, very easy, light, and versatile, to customize from time to time, based on what we like the most or what we already have in the fridge. We can use all types of short pasta, especially rough, striped, or spiral pasta, to ensure it retains and envelops the seasoning. We can add other ingredients to make the cold pasta even richer, such as avocado, green beans, cherry tomatoes; or tuna, cheese, etc. Due to its lightness, vegetarian cold pasta can also be enjoyed for dinner or as a snack at work.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
Ingredients
- 9 oz short pasta
- 1 zucchini
- 9 oz asparagus
- 1 bell pepper
- 1 stalk white celery
- to taste black olives (pitted)
- to taste extra virgin olive oil
- to taste lemon juice or apple cider vinegar
- to taste fine salt
Preparation
Bring water to a boil in a large pot.
In the meantime, wash all the vegetables, remove the waste parts and dice them.
When the water boils, salt it, wait for it to return to a boil, and add the vegetables (except for the celery and olives). Let them cook for a maximum of 5 minutes, drain them, and transfer them to a large bowl. Pour the pasta into the boiling water. Cook the pasta very al dente, drain it, and add it to the vegetables. Mix and let cool for about twenty minutes.
Finally, season the pasta with the pitted olives, diced celery, and all the other vegetables. Adjust with fine salt, extra virgin olive oil, and lemon juice or apple cider vinegar according to taste. Mix well; the vegetarian cold pasta is ready. Cover and let it flavor before enjoying.
