Fresh and fragrant anellini salad recipe
When the summer season gets warm, salads come to our aid; there are hundreds of recipes for making tasty salads: Pasta salad is among them.
This morning, leaving home… Looking at the high sun, I decided what to make for dinner; it had been a few days since I had the packet of anellini in my hands, which I had actually bought to make a Sicilian timballo, now I have an excuse to repurchase the same pasta and an extra dish to prepare.
Back to us, I recalled the ingredients I had available, and I was missing nothing; I could dare with my idea!
Late afternoon when I return home, I always take a walk in the garden to check the progress, pick something, relax!
Among zucchini, last year’s beans, small carrots, spring onions, and purslane… I was already savoring my pasta salad… Maybe it was the hunger too!… Who knows?
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Cold pasta, fragrant vegetables, and summer aromas
- 11 oz pasta (Anellini shape)
- 300 beans (Canned or dry and then boiled cannellini and borlotti.)
- 7 oz tuna in oil (2 cans)
- 7 oz baby carrots (boiled, I used vegetables I already had ready)
- 2 zucchini (Very fresh and tender)
- 1 celery (One stalk, white or green but tender.)
- 2 fresh spring onions (2 small without greens, which we will use for another recipe.)
- 1 bunch aromatic herbs (Fresh. Basil, celery leaves, fennel the tender part of wild fennel, parsley. I also added several leaves of wild purslane from my garden)
- 1 teacup edible flowers (Calendula, mallow, borage…)
- 1 coffee cup sesame (toasted)
- to taste salt
- to taste olive oil
Tools
Pot, cutting board and knife… A nice salad bowl!
Steps
First of all, put the pot with salted water to cook the pasta, I chose Sicilian anellini, they hold well in cooking, a shape that is well suited for salads.
Chop the aromatic herbs and cut the spring onions into small pieces
After cleaning the zucchini, cut them into julienne or grate them with the large mandoline, mine are very tender, and delicious. Add the carrots, the celery stalk cut into small pieces, and the purslane
Now add the boiled or canned beans, as you deem appropriate; also add the tuna without draining it, its oil will add more flavor.
Clean the flowers and add them
Now also add the toasted sesame seeds to give an even more particular taste
In the meantime, cook the pasta, drain it, and rinse it under cold water. Add it to the other ingredients
At this point, mix well, adjust salt and oil, and add the aromatic herbs and flowers.
Your cold pasta is ready to be enjoyed. Fragrant and flavorful
The cold pasta can be stored in the refrigerator until the next day, to make it richer add some parmesan flakes.
