Abundant Vegetable Salad Pasta
A Delicious Salad Pasta Packed with a Variety of Vegetables
Make your diet more delicious, satisfying, and healthy with this vibrant salad pasta! It’s a perfect choice when you want something light yet nourishing.
Main Ingredients
- Fusilli pasta, 1 handful (approx. 80-100g)
- Zucchini, 1/4
- Eggplant, 1/4
- Cherry tomatoes, 5
- Broccoli, 1 handful (approx. 50g)
- Shiitake mushroom, 1
- Garlic cloves, 5 (thinly sliced or minced)
- Grana Padano cheese (to taste)
Dressing & Seasoning
- Basil pesto, 1 Tbsp (optional, adds rich flavor)
- Olive oil, 3 Tbsp (for sautéing vegetables and coating pasta)
- Salt, to taste
- Black pepper, to taste
- Basil pesto, 1 Tbsp (optional, adds rich flavor)
- Olive oil, 3 Tbsp (for sautéing vegetables and coating pasta)
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
Begin by thoroughly washing all your fresh vegetables. Slice the cherry tomatoes in half – this helps release their juices as they cook. Dice the zucchini, eggplant, broccoli, and shiitake mushroom into bite-sized pieces (about 1.5cm). Thinly slice or mince the garlic cloves.
Step 2
Bring a pot of water to a rolling boil. Add about 1/2 teaspoon of salt to the boiling water and then add the fusilli pasta. Cook the pasta according to the package directions until it reaches your desired tenderness, aiming for al dente (slightly firm to the bite).
Step 3
Once the pasta is cooked, drain it well using a colander. While still warm, toss the pasta with 1 tablespoon of olive oil. This step is key to preventing the pasta from sticking together and maintaining its delightful texture.
Step 4
Heat the remaining 2 tablespoons of olive oil in a skillet over medium-low heat. Add the sliced or minced garlic and sauté until fragrant, about 30 seconds. Add the prepared zucchini, eggplant, broccoli, and shiitake mushroom to the skillet. Lightly season with salt and pepper. Sauté the vegetables for about 3-5 minutes until they are tender-crisp. Be careful not to overcook them.
Step 5
When the vegetables are nearly cooked, add the drained fusilli pasta to the skillet. Drizzle with another tablespoon of olive oil and toss everything together gently. Stir-frying the pasta with the vegetables for another minute or two allows the flavors to meld beautifully.
Step 6
Transfer the finished salad pasta to a serving bowl. Dollop 1 tablespoon of basil pesto (from our previous recipe, ID: 6930016) over the top. While optional, the basil pesto adds a wonderful depth of flavor. Feel free to omit it if you prefer.
Step 7
Finally, generously grate fresh Grana Padano cheese over the pasta. Toss everything together – the basil pesto, cheese, pasta, and vegetables – and enjoy your delicious and healthy salad pasta! Perfect for a satisfying meal that supports your wellness goals. Bon appétit!
