Pasta salad with summer vegetables

Pasta salad with summer vegetables

Total: 40 Min. | Active: 25 Min.
vegetarian, healthy and balanced
Nutritional value / people: 560 kcal
, Fat: 28 g
, Carbohydrate: 55 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Summer vegetables

500g aubergines (e.g. Tonda aubergines), cut into approx. 2 cm cubes
400g courgettes, cut into sticks approx. 4 cm long
1 red onion, thinly sliced
3tbsp olive oil
1tsp salt
a little pepper

Pasta

250g pasta (e.g. orecchiette)
salted water, boiling

Pasta salad

5tbsp white balsamic vinegar
2tbsp olive oil
salt and pepper to taste
150g goats' cheese (e.g. Chavroux Tendre Bûche), cut into 7 mm thick slices and then diagonally in half
½bunch basil, roughly torn
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How it's done

Summer vegetables

Place the aubergine and all ingredients up to and including the pepper on a baking tray lined with baking paper.

To bake the vegetables

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the baking tray from the oven and place the vegetables in a large bowl

Pasta

Cook the pasta in boiling water until al dente, drain. Add the pasta to the vegetables, mix.

Pasta salad

Pour in the vinegar and oil, season. Cover the pasta salad and leave to combine for approx. 15 mins. Stir the cheese and basil into the pasta salad and plate up.

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