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Pasta salad
with crunchy vegetables
| Preparation : 15 min | Resting : 1 hr |
| Cooking : 10 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4/6
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| 400 | g pasta, such as penne |
| 70 | ml olive oil |
| juice of 1 lemon |
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| 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) |
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| salt, 5 peppercorn blend |
| 1 | Cook the pasta following the instructions on the packet. |
| 2 | Drain 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. |
| 3 | Fit 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. |
| 4 | Insert 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. |
| 5 | Just 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
© Hachette Livre (Marabout) 2016
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