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Pasta salad

40 min
4 servings
Intermediate
Pasta salad
Soya Canola Oil
Soya Canola Oil

Ingredients

Macaroni

  • ½ package Farfalle pasta (250 g)

Sautéed Vegetables

  • 1 diced yellow pepper
  • ½ diced onion
  • 1 clove of sliced garlic
  • 1 diced zucchini
  • 2 tablespoons of Canola Soya Oil (30 ml)

Vinaigrette

  • 1 lemon juice
  • 4 tablespoons of Soya Canola Oil (60 ml)
  • Salt
  • 2 sprigs of rosemary
  • ¼ bunch of chopped parsley
  • ¼ bunch of chopped chives
  • 2 sprigs of chopped mint

Finishing

  • 1 cup cherry tomatoes cut into four (150g)
  • ¼ cup black olives (35g)
  • ½ clove of grated garlic

Preparation Method

  1. Cook the noodles in salted boiling water, following the instructions on the package until they are al dente.
  2. Drain and set aside in the fridge with a drizzle of Soya Canola Oil
    3. .
  3. Salt the bell bell pepper, onion, a clove of garlic and the zucchini in a frying pan with 30 ml of Canola Soya Oil until caramelized. Mix with the pasta and return to the fridge.
  4. Mix the liquid ingredients for the vinaigrette. Set aside.
  5. Chop the parsley, rosemary, mint and chives. Add to the vinaigrette mixture, season with salt and black pepper to taste.
  6. Add the herb mixture and finish with the rest of the noodles and vegetables sautéed in the bowl. Mix well.
  7. Serve chilled.

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