Pumpkin Pasta Salad
8 servings
50 minutes
Pasta and pumpkin salad is the embodiment of warm, sunny flavors of Italian cuisine. Farfalle butterflies coated in a fragrant dressing with hints of oregano, basil, and garlic perfectly complement the gentle sweetness of pumpkin and the freshness of zucchini. The addition of sun-dried tomatoes gives the dish richness and a slight tanginess, while parsley and basil greens refresh the taste. The roots of the recipe can be found in the Italian tradition of light, nutritious pasta salads that adorn Mediterranean family tables. This salad is perfect as a standalone dish or as a side to meat or fish. A great choice for those seeking balance between rich flavor and lightness!
1
Cook the pasta in salted water until al dente and drain. Mix with ground black pepper and olive oil.
- Farfalle (bow-tie pasta): 500 g
- Ground black pepper: 0.3 teaspoon
- Olive oil: 1 tablespoon
2
To prepare the dressing, add vinegar to the blender and close the lid. Turn on the blender and alternately add garlic, mustard, oregano, basil, salt, and black pepper into the intake hole. Then, pour in the olive oil in a thin stream.
- Apple cider vinegar: 2 tablespoons
- Garlic: 2 cloves
- Mustard: 1 teaspoon
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Extra virgin olive oil: 0.3 glass
3
Mix together pasta, yellow squash, zucchini, sun-dried tomatoes, basil, and parsley with enough dressing.
- Farfalle (bow-tie pasta): 500 g
- Pumpkin: 1 piece
- Courgette: 1 piece
- Sun-dried tomatoes: 100 g
- Basil leaves: 35 g
- Parsley: 20 g
- Apple cider vinegar: 2 tablespoons
4
Pour some more dressing on the edge of the plate.
- Apple cider vinegar: 2 tablespoons
