Pasta salad with vegetables

Name: Pasta salad with vegetables - Fiona E.
Ingredients: Ingredients: 500g short pasta (I used penne) 200g canned peas (green beans can also be used) 200g canned sweet corn 4 tomatoes 1 carrot 3 green onions 100g unsalted roasted peanuts Sauce: 3; 4 tablespoons of oil 5 tablespoons of apple cider vinegar 1 tablespoon of sugar (optional) finely chopped herbs (parsley; dill) 1 finely chopped hot pepper (without veins and seeds); if your health allows; add it; if not; skip it!

Salad - Pasta salad with vegetables by Fiona E. - Recipia

To prepare a delicious and healthy vegetable pasta recipe, start by boiling your favorite pasta according to the package instructions. Make sure the water is well salted to give the pasta a better flavor. After the pasta has boiled, drain it in a colander and add a tablespoon of olive oil, mixing well to prevent sticking. While the pasta cools slightly, you can take care of the vegetables. Wash the green onions well and cut them diagonally into larger pieces, about 2-3 cm. This will give a nice appearance and add a crunchy texture to the dish. Then, take the tomatoes and slice them thinly, being careful to keep the juice, which will contribute to the sauce's flavor. The carrot, on the other hand, should be cut into thin sticks, known as julienne, to cook more evenly and add a touch of sweetness. If you are using canned peas and corn, drain them well to remove excess liquid. If you prefer the vegetables to be more cooked, you can sauté the carrot and peas in a pan with a splash of oil, or you can boil them for 3-4 minutes; make sure they remain slightly crunchy. Once all the vegetables are prepared, it's time to make the sauce. In a jar with a lid, add all the necessary ingredients for the sauce (you can use a combination of olive oil, balsamic vinegar, salt, pepper, and herbs such as basil or oregano). Shake the jar well to emulsify the ingredients. Once the sauce is ready, in a large bowl, add all the chopped vegetables and pour the sauce over them. Gently mix, being careful not to crush the tomatoes or other vegetables. Finally, add the drained pasta and carefully mix everything to combine the flavors. This dish can be served immediately, but it can also be an excellent choice for a lunch at the office, as it keeps well in the fridge. If you like, you can also add crushed nuts, which will provide a special flavor and a crunchy texture. This recipe is not only tasty but also full of vitamins, making it a perfect choice for a healthy and nutritious meal. Enjoy your meal!

Ingredients

Ingredients: 500g short pasta (I used penne) 200g canned peas (green beans can also be used) 200g canned sweet corn 4 tomatoes 1 carrot 3 green onions 100g unsalted roasted peanuts Sauce: 3
4 tablespoons of oil 5 tablespoons of apple cider vinegar 1 tablespoon of sugar (optional) finely chopped herbs (parsley
dill) 1 finely chopped hot pepper (without veins and seeds)
if your health allows
add it
if not
skip it!

Pasta salad with vegetables

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