The Cold Pasta with Sautéed Vegetables is simply delicious. I love preparing it with farfalle because, besides being tasty, they are also very cute to present. Usually, I do not add salt during the cooking of the pasta because the preserved vegetables I add are always very flavorful. This is a very fresh first course that, during the summer season, is always a pleasure to eat. Moreover, in this way, in my opinion, you manage to eat less pasta and many more vegetables. In fact, for four people, I cook only 200 g of pasta against the 320/350 that I usually boil for any other first course. Along with the classic rice salad, it is one of those first courses that are ideal in summer even to bring to the office. But what do you think about enjoying it even under the umbrella?
If you like cold first courses, don’t miss the upcoming recipes:
– Cold Pasta with Tuna and Pesto
– Rice Salad with Mediterranean Cuttlefish
Are you curious to see the recipe’s procedure in a short video? Then click on the following social networks: Instagram and Pinterest
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz farfalle
- 1 black oval eggplant
- 1 large red bell pepper
- 2 zucchini
- 4 preserved cherry tomatoes
- 1.75 oz Taggiasca olives
- to taste fresh herbs of your choice
- 4 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Pot
- 1 Pan
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Plastic wrap
How to Prepare Cold Pasta with Sautéed Vegetables
To prepare Cold Pasta with Sautéed Vegetables, start by cooking the pasta but drain it very al dente.
Immediately rinse it under running water to stop the cooking process.
Place it in a bowl and let it cool.
Meanwhile, wash the vegetables thoroughly, dry them, and cut them into small pieces so they cook faster.
In a non-stick pan, add 3 tablespoons of extra virgin olive oil and heat it up.
Add the diced vegetables, cook over medium-high heat so they remain crunchy and golden, and season with salt.
Then pour them over the pasta, add more extra virgin olive oil if needed, and mix well.
Finally, add the Taggiasca olives and the preserved cherry tomatoes cut into strips.
Cover the bowl with plastic wrap and let it rest in the refrigerator for at least half an hour before serving.
Serve your Cold Pasta with Sautéed Vegetables cold from the refrigerator or at room temperature.
Tips and Variations
You can store the Cold Pasta with Sautéed Vegetables for only 2-3 days but in the refrigerator.
Place it in a container with an airtight seal to keep it fresh longer.
If there are leftovers, you can also freeze them to reuse later, perhaps in another recipe.
Just add some melting cheese, grated Parmesan cheese to the pasta, mix everything, and bake in the oven for a few minutes.
Don’t like the vegetables I suggested? No problem, sauté your favorite ones because it will still be delicious.
But have fun only with those in season!!!!
But have fun only with those in season!!!!
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