Vegetable Pasta Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 carrots
- 200 grams Pumpkin (such as Butternut)
- ½ Zucchini
- Vegetable fat (for frying)
- salt
- peppers
- 350 grams Pasta (such as Farfalle)
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- 1 handful cilantro
Preparation steps
1.
Rinse, peel and cut the carrots into 0.5 cm pieces. Cut the pumpkin flesh into 0.5 cm pieces. Rinse and cut the zucchini in 0.5 cm pieces.
2.
Heat the vegetable fat (until small bubbles appear on a wooden spoon). Fry the sliced vegetables for about 5 minutes until crispy. Remove from the pot, drain on paper towels and season with salt and pepper.
3.
Cook the pasta in boiling salt water until al dente.
4.
For the dressing, mix the vinegar, lemon juice and oil. Season with salt and pepper. Rinse the cilantro and pluck off the leaves. Stir the cilantro into the dressing. Drain the pasta, rinse with cold water and mix in the dressing and vegetables and serve.
