Pasta salad with crunchy vegetables
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33 rates
Preparation : 15 min
Cooking : 10 min
Total time : 1 h 25 Rest : 1 h
4 people
1 lemon
400 g penne
3 sprigs flat-leaf parsley
6 sprigs basil
1 pinch salt
1 pinch pepper
3 tbsp pesto (optional)
70 ml olive oil
1 carrot
0.5 courgette
1 red onion
6 radishes
150 g red pepper
Associated products
RECIPE STEPS
1
Cook the pasta following the instructions on the packet.
- 400 g penne
2
Drain the cooked pasta and rinse under cold running water to stop the cooking. Place the pasta in a large bowl.
3
Drizzle the pasta with the olive oil and lemon juice, then refrigerate for at least 1 hour.
- 1 lemon
- 70 ml olive oil
4
Fit the food processing bowl, along with the mini bowl and mini blade. Wash the herbs. Place half of the basil and all of the parsley in the mini bowl and run the program.
- 3 sprigs flat-leaf parsley
- 6 sprigs basil
Robot
5
Stir the herbs into the pasta and refrigerate.
- 3 sprigs flat-leaf parsley
- 6 sprigs basil
6
Fit the midi bowl with the 4mm grating disc. Grate the carrot and the courgette.
- 1 carrot
- 0.5 courgette
Robot
7
Set aside the grated vegetables.
8
Replace the grating disc with the 2mm slicing disc; slice the radishes, pepper and red onion.
- 1 red onion
- 6 radishes
- 150 g red pepper
Robot
9
Put all the vegetables into a bowl of cold water; refrigerate so they remain crisp.
- 1 red onion
- 6 radishes
10
Drain and dry the vegetables just before adding them to the pasta. Stir well to combine. Season to taste and, if desired, add a spoonful of pesto to enhance the flavours. Garnish with the remaining basil.
- 6 sprigs basil
- 1 pinch salt
- 1 pinch pepper
- 3 tbsp pesto (optional)
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
