|
Summer Rainbow Fusilli Pasta Salad |
| Preparation: 20-25 minutes |
| Cooking Time: 15 minutes |
| Ingredients (Serves 8) |
| 250 gr. (8.8oz.) |
Rainbow (three colors) Fusilli pasta |
| 450 Gr. (1 pound) |
Asparagus cut diagonally into 2-3 inch long segments |
| 300 gr. (10.5 oz.) |
Green beans cut diagonally into 2-3 inch long segments |
| 1 |
Eggplant, sliced and fried |
| 2 |
Tomatoes, or half a dozen cherry tomatoes and one medium tomato. |
| 2 |
Mini sweet bell peppers, cubed. If unavailable, use 1/3 each of one yellow and one red bell pepper. |
| 1 Tbs. |
Crushed dry oregano steeped in EVOO |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| 3 |
Twigs of mint (leaves only). |
| • |
Juice of one lemon. |
| • |
Carrot, grated to taste. |
| • |
Coarse sea salt (to cook asparagus, green beans, and pasta) |
| • |
Sea salt and pepper to taste |
| Preparation |
| • |
Boil asparagus in 4 quarts of salted water for about 3 minutes and set apart. |
| • |
Boil green beans in 4 same water for about 3 minutes and set apart. |
| • |
Cook pasta in same water and drain al dente (slightly undercooked, according to American taste.) |
| • |
In the meantime fry eggplants (see recipe). |
| • |
Put pasta in a large serving bowl, add all other ingredients, squeeze the juice of one lemon, toss gently to mix thoroughly. |
| • |
Serve either warm or as cold pasta salad. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
Instead of rainbow fusilli you may use your favorite dried pasta. In any case, I suggest using a multi-colored pasta, obtained by adding pureed vegetables to pasta dough, if homemade. |
| • |
Good summer pasta, when greens and vegetables are in season. Excellent served cold as a pasta salad. |
| • |
The oregano which I used here is actually part of the crushed oregano used to flavor EVOO for about 6 weeks. By being crushed, in this case the oregano remained steeped in EVOO at the bottom of the bottle all the time, thus making for an excellent seasoning. |
| Wine and Beverage Pairing |
| • |
Prosecco di Valdobbiadene, Trebbiano Frizzante dell'Emilia IGT, Soave Classico DOC, Rosato Italiano IGT, Chianti DOC Bernardino, Monica di Sardegna DOC, Lacryma Christi del Vesuvio. |
Salad Recipes
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- Brigit's Grilled Vegetable, Olive, Avocado, Tomato and Basil Salad – July 16, 2010
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- Bean and Blueberry Salad – June 10, 2010
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| July 6, 2010 |
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