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Receta Summer Pasta Salad
by Praveen Kumar

Summer Pasta Salad Recipe

A great salad with penne or fusilli pasta and vegetables. Versatile and can be served as a starter or as a meal by itself.

Note: image is for illustration purposes only and not that of the actual recipe.

Ingredients:

Method:

1. Heat a large pan of salted water and bring to a boil.

2. Add the pasta and cook as per packet instructions, until al dente.

3. Drain well.

4. Add 1/2 tblsp olive oil and toss well.

5. Spread out to cool and keep aside.

6. Heat 1 1/2 tblsp olive in a pan over medium flame.

7. Add the brinjals and cook until golden brown, about 4 to 5 minutes.

8. Remove and drain excess oil. Keep aside.

9. Heat a large pan of salted water ad bring to a boil.

10. Add the carrots and cook until soft.

11. Add the zucchini and capsicum. Cook for another 5 minutes or until the vegetables are tender but still firm.

12. Add the green peas and cook for a minute.

13. Drain well and rinse the vegetables under cold running water.

14. Cut the zucchinis and carrots into bite-sized pieces.

15. Transfer to a large bowl.

16. Add the peas, brinjals, celery, tomatoes and capsicums.

17. Add oregano, basil, parsley, extra-virin olive oil and pasta.

18. Mix well until evenly combined.

19. Sprinkle salt and pepper powder.

20. Add the mozzarella cheese and mix gently.

21. Serve.

Note: If desired, you can also use sweet corn and black olives.

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Summer Pasta Salad written by Praveen Kumar average rating 4/5 - 1 user ratings

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