Today I present you a typically summer dish: a cold pasta with vegetables that can be prepared in advance and enjoyed even under the umbrella or at the office. It’s easy, though not very quick, and really very tasty. A pasta that allows us to rediscover the pleasure of genuine flavors.
Other similar ideas:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 5/6 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for cold pasta with vegetables
You can replace provolone with your favorite cheese: asiago, scamorza, fontina, etc.
- 1 lb g short pasta (any shape)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 eggplant
- 2 zucchini
- 1 red onion
- Several leaves basil
- 1.75 oz g Taggiasca olives
- 5 oz g provolone cheese
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Cast iron griddle
- Brush
- 1 Tongs
- 1 Bowl
- 1 Baking sheet
Preparation of cold pasta with vegetables
Clean the bell peppers by removing the stem and all seeds and white filaments inside. Wash them and pat them dry with paper towels.
Then place them on a baking sheet lined with parchment paper. Brush them with a little oil and bake in a preheated oven at 400°F until they are soft and slightly charred. This will take about 40/45 minutes.
Remove them from the oven and peel them to make them more digestible. Then cut them into pieces and transfer them to a large bowl.
Trim the eggplant, wash it, and cut it into slices about 1/8 inch thick.
Heat a cast iron griddle (or a grill pan) very well, slightly oiled, and grill the slices for a few minutes on each side, turning them with tongs.
Once ready, cut them into pieces and add them to the bell peppers.
Peel the onion, slice it into rings, and grill them as well. Then add the onion rings to the other vegetables.
Finally, trim the zucchini, slice them about 1/8 inch thick, and grill them on the same griddle. Cut them into pieces and transfer them to the bowl.
Salt and pepper to taste and mix well.
In the meantime, cook the pasta in plenty of salted boiling water. Drain it al dente and stop its cooking by rinsing it under cold running water.
Drain the pasta well and transfer it to the vegetable bowl. Also add the Taggiasca olives, the cheese diced, and some torn basil leaves.
Dress everything with good extra virgin olive oil and adjust salt and pepper if necessary. Mix all ingredients well and refrigerate the cold pasta with vegetables until ready to serve. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you♥!
