End of summer pasta salad
Yesterday was an awful day: dark sky, heavy rain and wind…the perfect day to lie on the bed, reading a book! But I wanted something that could remind me of summer, so I used all the remaining vegetables in my fridge to prepare this end of summer pasta salad!
Ingredients:
180g whole-wheat fusilli
2 small eggplants
2 peppers (yellow or red)
2 big tomatoes
8-10 mushrooms
5 tbsp chopped basil and parsley
Oil, salt and pepper to taste
Instructions:
Cut eggplants, tomatoes and mushrooms in 5mm slices and peppers in 1 cm stripes. Grill all vegetables, letting the tomatoes as last ones then chop them in quite small pieces. In the meanwhile cook the pasta, drain it and leave it to cool under cold water. Then mix pasta, all vegetables, basil and parsley in a large bowl. Season with salt, pepper and oil. Add some lemon juice if you like an acid flavor. Store in the refrigerator for half an hour and adjust the seasoning before serving.
Of course you can add other ingredients to enrich the salad: thin slices of Parmigiano or Pecorino cheese, toasted seeds or nuts, herbs, roasted Parma ham….
