Cold topping for pasta salad
Published on September 14 th 2017 in: recipes
salad vegan
I intorduce you a simple recipe, suitable also for vegetarians, vegans but also for people with gluten intolerance, to spend some time together in the last days of summer.
Time: 30 min.
Ingredients for 4 servings:
- chickpeas (already boiled) 300g
- zucchinis 2 big
- eggplants 2 big
- cherry tomatoes 12 pcs
- extra virgin olive oil to taste
- salt e pepper to taste
- parsley or basil ( optional )
Preparation:
- Cut the zucchini in 4 parts and remove the inner soft part.
- Dice the external part of zucchini (about 1 cm).
- Sauté the zucchini in a pan. Use little oil and trifolare.
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Once zucchini are are done, add salt and pepper and put them on a paper towel to remove excess oil.
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Repeat the same for eggplants: remove the inner part, dice and sauté. Then put on paper towel to remove excess oil.
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Cut the tomatoes in half, remove the seeds and put in a pan with little oil and a pinch of salt (you can also bake them in the oven at 180° Celsius). When they are dried, turn them on the other side, add another pinch of salt and cook for another couple of minutes.
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Take tomatoes out of the pan and place them on a paper towel to remove excess oil.
- Pick a pasta you like (already boiled, cooled and strained) put it in a large bowl and add chickpeas, tomatoes, zucchinis and eggplants. Mix everything with olive oil and if you like it add chopped parsley or basil.
Serve cold.
Notes:
- I suggest to make this salad with Lodi Pasta Fresca White Green Strozzapreti. 420 grams if still raw or 720 grams if already cooked.
- You can also use one color strozzapreti or another kind of durum pasta or also gluten-free pasta.
- You can also use raw tomatoes, both yellow and red ones are good. If they are very small you can avoid cutting them.
- If you use canned chickpeas, it is better to blanch them before use: it will remove additives and it will be easier to peel them.
- Quickly chill both pasta and vegetables.