Cold vegetarian pasta is a very colorful and tasty first course, very easy, light, and versatile, to be customized 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, ridged, or spiral-shaped pasta, to make sure it holds and wraps the dressing. We can add other ingredients to make the cold pasta even richer, such as avocado, green beans, cherry tomatoes; or tuna, cheese, etc… Thanks to its lightness, cold vegetarian pasta can be enjoyed even 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: Stove
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
Ingredients
- 2 cups short pasta
- 1 zucchini
- 250 g 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
Heat some water in a large pot.
Meanwhile, wash all the vegetables, remove the discarded parts, and dice them.
When the water boils, salt it, wait for it to resume boiling, and throw in 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 fully boiling water. Cook the pasta very al dente, drain it, and combine it with the vegetables. Stir and let cool for about twenty minutes.
Finally, season the pasta with 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 cold vegetarian pasta is ready. Cover and let it absorb flavors before enjoying.
