Dry pasta

I am not a great lover of pasta salads but in the summer I now and then can’t resist making one. As long as they are packed with flavours like the one I propose today, I don’t mind though but I still can live without those unimaginative pasta salads that tend to turn up on summer buffet tables. It is matter taste of course, my own family is living proof on how different food are valued, some like it hot, some not, some love smooth flavours that are described as bland and boring by others and I often have to make different dishes if I want every one eat and be happy. I always envied those who have children who eat what is put on the table, sometimes I think my own would gain a lot from living in a poor country for a year, just to see how real hunger changes your likes and dislikes.

Vegetable pasta salad

4 servings

400 g/14 oz pasta
1 eggplant, diced
2 zucchini, finely sliced
1/2 grilled red pepper, diced
3 tomatoes, diced
1/2 big avocado, diced
1-2 tblsp capers
chili pepper
oregano, fresh and chopped
extra-virgin olive oil

– Cook the pasta al dente and rinse in cold water.
– Sauté the diced eggplant together with the chili pepper in olive oil until golden and soft. Leave to drip off excess fat on kitchen paper. Salt a little.
– Sauté the sliced zucchini until golden. Add salt.
– Put eggplant and zucchini in a large bowl, add peppers, tomatoes, avocado, capers and oregano. Salt a little and add olive oil.
– Add the cooked and cold pasta and mix well.
– In the photos you see the salad served in oven-baked eggplant skins, very easy to make. Just spoon out the ‘meat’, drizzle a little olive oil and sprinkle salt over before baking them in the oven on medium heat until golden and softish.

Vegetable pasta salad

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