Pasta Salad with Tomatoes, Mushrooms, and Zucchini

Italian pasta salad with tomatoes, mushrooms, zucchini and garlic – a light low-calorie summer pasta recipe with vegetables, which can be prepared in 5 minutes. Choice a short pasta for this vegetable pasta salad recipe, like Penne rigate or Tortiglioni. Extremely important points – the pasta must be cooked in a large amount of salted water, and strictly according to the time indicated on the package.


PASTA SALAD WITH TOMATOES, MUSHROOMS, AND ZUCCHINI

Ingredients (2 servings)

  • 160 g Short pasta like Penne rigate or Tortiglioni
  • ~ 75 g Mushrooms
  • 1 Small Zucchini (~ 75 g)
  • 150 g Picadili Tomatoes
  • 1 Garlic Clove
  • ~ 10 pcs of Black Pitted Olives
  • 10-12 Fresh Basil Leaves
  • Olive Oil
  • Salt
  • Pepper
  • 1 tbsp Pine Nuts

INSTRUCTIONS

Cut zucchini into thin slices approximatively 2-3 mm thick. Cut tomatoes into round slices 4-5 mm thick (if you have cherry tomatoes, cut them in half). Remove the olives from the marinade, leave to drain. Cut olives into rings. Peel the champignon hats, finely chop the champignons. Fry pine nuts in a frying pan without oil for 2-3 minutes until golden brown.

Fold prepared vegetables in a glass or ceramic bowl. Grate a garlic clove into the bowl. Tear the basil leaves with hands (so it retains more flavor), add into the bowl with vegetables, pour the olive oil, add salt and pepper, mix.

Cook the pasta in boiling salted water according to the time indicated on the package, drain the pasta. Add the pasta to the vegetables, mix gently, and sprinkle with pine nuts.

Pasta with vegetables
    Italian pasta salad with tomatoes, mushrooms, zucchini and garlic - a light low-calorie summer pasta recipe with vegetables, which can be prepared in 5 minutes

    Pasta Salad with tomatoes, mushrooms and zucchini

    Servings: 2

Ingredients

  • 160 g Short pasta like Penne rigate or Tortiglioni
  • ~ 75 g Mushrooms
  • 1 Small Zucchini (~ 75 g)
  • 150 g Picadili Tomatoes
  • 1 Garlic Clove
  • ~ 10 pcs of Black Pitted Olives
  • 10-12 Fresh Basil Leaves
  • Olive Oil
  • Salt
  • Pepper
  • 1 tbsp Pine Nuts

Instructions

  1. Slice thinly vegetables and mushrooms, put in a bowl. Add grated garlic clove, add salt and pepper. Add basil, pour olive oil.
  2. Fry pine nuts in a frying pan without oil for 2-3 minutes until golden brown.
  3. Cook the pasta in boiling salted water according to the time indicated on the package, drain the pasta. Add the pasta to the vegetables, mix, and sprinkle with pine nuts.
    pasta salad, pasta with tomatoes aand mushrooms