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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.
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
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.