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Pasta salad

with crunchy vegetables

Pasta salad with crunchy vegetables Cook Expert

Preparation : 15 min Resting : 1 hr
Cooking : 10 min Equipment :
Difficulty :
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Serves 4/6 :
400 g pasta, such as penne
70 ml olive oil
juice of 1 lemon
6 sprigs* basil
3 sprigs* flat-leaf parsley
1 carrot (100g), peeled
1 courgette (200g)
1 red onion
6 radishes
1 red pepper (150g)
pesto (optional) (see p. 232)
salt, 5 peppercorn blend
1Cook the pasta following the instructions on the packet.
2Drain the cooked pasta and rinse under cold running water to stop the cooking; drain again. Place in a large bowl, drizzle with the olive oil and lemon juice; refrigerate for at least 1 hour.
3Fit the food processing bowl, install the mini bowl and mini blade and chop half the basil and all the parsley using the FOOD PROCESSOR programme; stir the herbs into the pasta and refrigerate.
4Insert the midi bowl, install the 4mm grating disc; grate the carrot and courgette. Replace the grating disc with the 2mm slicing disc; slice the radish, pepper and red onion. Put all the vegetables into a bowl of cold water; refrigerate so they remain crisp.
5Just before serving drain the vegetables and add to the pasta, stir well to combine. Season to taste and, if desired, add spoonful of pesto to enhance the flavours. Garnish with the remaining basil.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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