Vegetarian Pasta Salad
10 servings
45 minutes
Vegetarian pasta salad is a light and aromatic dish of Italian cuisine that combines the freshness of vegetables with the rich flavor of Provençal dressing. Initially, such salads emerged as a simple way to use leftover pasta and over time became a popular standalone dish. The delicate farfalle absorbs the aroma of garlic and basil, creating a harmony of flavors. Crunchy carrots, sweet peppers, and corn add textural contrast while chickpeas provide heartiness. The dressing made with olive oil, vinegar, and spices enhances the taste of the ingredients. This salad is perfect for summer days, picnics, and light dinners, and its variety makes it a versatile addition to the table. Enjoy Italian simplicity and freshness in every bite!
1
Cook the pasta to al dente according to the package instructions. Drain the water and add a tablespoon of olive oil and garlic mixture.
- Farfalle pasta (butterflies): 450 g
- Olive oil with garlic: 1 tablespoon
2
Place carrots, corn, pepper, onion, tomato, chickpeas, and chives in a bowl. Season with salt and pepper, mix well. Add pasta and mix.
- Carrot: 1 piece
- Frozen corn: 400 g
- Red sweet pepper: 0.5 piece
- Chives: 0.5 piece
- Tomatoes: 1 piece
- Chickpeas: 1.5 glass
- Salt: 1 tablespoon
- Ground black pepper: to taste
3
To make the Provençal dressing, mix the leftover oil, vinegar, water, garlic, and basil. Season with salt and pepper, and mix well. Drizzle the dressing over the salad and toss. Let it sit for 30 minutes.
- Olive oil: 0.3 glass
- Balsamic vinegar: 1 tablespoon
- Water: 1.5 tablespoon
- Finely chopped garlic: 1 clove
- Basil: 2 tablespoons
- Salt: 1 tablespoon
- Ground black pepper: to taste