Pasta salad with vegetables – 55000 Recipes. Passion for food

Pasta salad with vegetables

Pasta salad in any of its varieties is one of the easiest dishes to prepare, it is usually liked by children and adults and is a quick option for impromptu dishes that always appear. This time we use sea water to give us the perfect salt point.


  • Pepper
  • 400 g of water
  • 250 g pasta (fettuccine nests)
  • 8 tops of green asparagus
  • 1 small zucchini
  • 100 g wide beans
  • ½ canned corn
  • Fresh onion
  • Fresh mint
  • Arbequino extra virgin olive oil
  • Sherry vinaigrette
  • 250 g. Sea water


  1. Wash the zucchini, cut into small cubes and cook for 3 minutes in salted water. Drain and save.
  2. Peel a green bean, cut it into strips and cook for 5 minutes in salted water. Drain and save.
  3. Boil the asparagus for 3 minutes in salted water. Drain and cut into sticks of about 3 centimeters.
  4. Repel the beans and blanch them. They can also be used as a boat.
  5. Cook the pasta in salted water. Drain and place in a bowl. Garnish with butter and vinegar vinaigrette (4 parts butter to 1 vinegar) so that it does not stick. Allow it to cool.
  6. Add the zucchini, drained corn, lima beans, beans, asparagus and chopped herbs.
  7. Mix all ingredients well and serve.

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