Pasta Salad with Vegetables Vegan Recipe

Recipe

First course

Fresh Market Vegetables and Calle dei Campi Pasta Salad

By Edwin Soumang

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Looking for new vegan pasta salad ideas? Try this exclusive pasta salad with fresh vegetables by chef Edwin Soumand prepared with Calle dei Campi Italian pasta.

Ingredients

Calle dei Campi pasta 200 g
Olive oil 50 g
Zucchini 1
Fennel 1
Zucchini flowers 2
Green asparagus 1 bunch
Red beets 2
Salad leaves 50 g
Fresh herbs
Edible flowers
Salt
Lemon 1

Info box

Preparation time 40 m
Cooking time 20 m
Recipe category First course
Recipe yield 4

Preparation

Cook the Calle dei Campi Gragnano in a pasta cooker for the specified time.

Drain the pasta and put it on a tray to cool down.

Clean all the vegetables and blanch them quickly in salted water.

Cool them directly down in ice water.

Wash the flowers.

Mix all the cooked vegetables and pasta in a bowl.

Zest the lemon and add to the salad.

Add the olive oil and some sea salt.

Mix nicely and put it on a plate.

Finish with the herbs and flowers.

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Recipe

First course