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Crunchy veg and pasta salad
| Preparation : 20 min | Resting : - |
| Cooking : 10 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 500 | g of penne pasta |
| 1 | carrot |
| 1 | red pepper |
| 1 | lemon |
| 4 | sprigs flat-leaved parsley |
| salt, pepper |
| 8 | pink radishes |
| 1 | courgette |
| 1 | red onion |
| 1 | sprigs basil |
| 100 | ml of olive oil |
| 1 | Cook the pasta according to the instructions on the packet (approx. 10 minutes). Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with olive oil and freshly-squeezed lemon juice. |
| 2 | Set aside in the fridge for at least an hour. |
| 3 | After 30 minutes, chop the parsley and basil in the mini bowl. Add to the pasta and return to the fridge. |
| 4 | Wash and peel the vegetables. Grate the carrots and courgettes in the midi bowl with the julienne disc or, failing that, the 4-mm grater disc. Set aside. |
| 5 | Replace the grater/julienne disc with the 2-mm slicing disc. Slice the radishes, stacking them vertically in the feed tube before switching the processor on. Set aside. |
| 6 | Keep all these vegetables in a bowl of cold water in the fridge so that they retain their full crunchiness. |
| 7 | Slice the onions and red peppers with the 2-mm slicing disc and put them in their own container in the fridge. |
| 8 | Just before serving, drain the vegetables thoroughly and add them to the pasta, together with the onion and red pepper. |
| 9 | Season according to taste. |
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