Pasta salad with vegetables

Pasta salad with vegetables - an easy, quick, and colorful recipe

Total preparation time: 20 minutes
Cooking time: 10 minutes
Number of servings: 4

When you crave a light meal full of flavors and textures, pasta salad with vegetables is the perfect choice. This recipe not only comes together quickly but is also incredibly versatile, allowing you to use whatever ingredients you have on hand. Serve it as a main dish, side, or even as an appetizer at a party.

A bit of history
Pasta salad has its roots in summer culinary traditions when light and fresh dishes are preferred. This recipe has evolved over time, adapting to the tastes and available ingredients from various corners of the world. Whether you prepare it with mayonnaise or yogurt, pasta salad remains a symbol of conviviality and the joy of eating together.

Necessary ingredients
- 250 g pasta (you can use penne, fusilli, or spaghetti, depending on your preference)
- 200 g fresh mushrooms (champignon or portobello mushrooms for a more intense flavor)
- 100 g black olives, pitted and sliced
- 2 stalks of celery (celery adds a pleasant crunch)
- 250 g cherry tomatoes or larger tomatoes, diced
- 1 bell pepper (red, yellow, or green, according to preference)
- 3-4 green onions
- Salt and pepper, to taste
- 1 lime (lime juice adds a fresh note)
- 200 g light mayonnaise or natural yogurt (for a healthier option)

Preparation steps

1. Boiling the pasta
Bring water to a boil in a large pot. Add salt (about a tablespoon) and cook the pasta according to the package instructions (about 8 minutes for al dente). Stir occasionally to prevent sticking.

2. Cooling the pasta
Once the pasta is cooked, drain it in a colander and rinse it under cold running water. This will stop the cooking process and help maintain its texture. Allow the pasta to cool completely.

3. Preparing the vegetables
Meanwhile, wash the mushrooms and cut them into quarters. Heat a wok or non-stick skillet over medium heat and add the mushrooms. Cook for about 5-7 minutes, until they become golden and slightly crispy. They will add a special flavor to your salad.

4. Cutting the vegetables
Wash and chop the celery, tomatoes, and bell pepper. The green onions can be sliced thinly. Make sure the vegetables are cut evenly so they mix well in the salad.

5. Mixing the ingredients
In a large bowl, combine the cooled pasta with the chopped vegetables, sautéed mushrooms, and olives.

6. Adding the dressing
For the dressing, you can choose either light mayonnaise or yogurt, depending on your preference. Add the dressing to the salad, gently mixing to avoid crushing the ingredients. Season with salt, pepper, and lime juice, adjusting to taste.

7. Serving
The salad can be served immediately, but it is even tastier if you let it sit in the refrigerator for at least 30 minutes for the flavors to meld perfectly.

Practical tips
- If you like a stronger flavor, you can add a few tablespoons of crumbled feta cheese or grated parmesan.
- Replace mayonnaise with Greek yogurt for a healthier but equally creamy option.
- Add fresh herbs like basil or parsley for an extra flavor boost.
- This salad is also perfect for taking on the go, making it ideal for a lunch at the office or a picnic.

Frequently asked questions
- Can I use whole grain pasta?
Yes, whole grain pasta is an excellent choice for a healthier, fiber-rich option.

- What other vegetables can I add?
You can experiment with zucchini, carrots, or jalapeño peppers for an extra kick.

- How can I store the salad?
Pasta salad stores well in the refrigerator in an airtight container for 2-3 days.

Delicious combinations
Pasta salad with vegetables pairs perfectly with fresh lemonade or a dry white wine. It is also an excellent accompaniment to grilled meat or other light dishes.

In the end, remember that cooking is an art, and every recipe can be adapted to your tastes. Experiment and enjoy every bite! Bon appétit!