How to make Pasta And Vegetable Salad -
Roasted vegetables and farfalle served with crumbled feta cheese and basil leaves .
This recipe is from the book Salads.
Main Ingredients : Farfalle Pasta, Brinjal (बैंगन)
Cuisine : Italian
Course : Salads
You can also find more Salads recipes like Crunchy Vegetable Salad Bean Sprout & Veg Salad Insalata Nuova Cucina Couscous Salad with Goat Cheese
Pasta And Vegetable Salad Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pasta And Vegetable Salad Recipe
Farfalle Pasta 1 cup
Brinjal thinly sliced 1 slice
Onion sliced 1 medium
Tomato peeled and cut into wedges 1 large
Red capsicum sliced 1 small
Garlic sliced 1 clove
Olive oil 1 1/2 tablespoons
Salt to taste
Black pepper powder 1/4 teaspoon
Lettuce leaves a few
Feta cheese crumbled 1/8
Fresh basil leaves torn 3-4
Olive oil 1 1/2 tablespoons
Orange juice 3 tablespoons
Paprika a pinch
Black peppercorns crushed 3-4
Salt to taste
Method
Step 1
Preheat the oven to 220°C. Arrange the brinjal slices, onion, tomato, red capsicum and garlic in a single layer in an ovenproof dish. Drizzle with olive oil and season with salt and pepper powder. Cook in the oven for thirty to forty minutes, or until the vegetables begin to turn brown.
Step 2
Remove from the oven and set aside to cool. Cook the farfalle in plenty of boiling salted water till al dente (cooked but still firm to the bite). Drain and place farfalle in a bowl. Mix together all the ingredients for the dressing in a small bowl. Pour the dressing over the farfalle while it is still hot.
Step 3
Toss well and set aside to cool. Line a serving platter with lettuce leaves. To serve, place the farfalle in the centre of the platter. Arrange the cold roasted vegetables in a pile in the centre. Sprinkle the crumbled Feta cheese and basil leaves over the salad. Serve immediately.
Nutrition Info
Calories : 530 Kcal
Carbohydrates : 64.4 gm
Protein : 12.5 gm
Fat : 24.6 gm
Other : Fiber- 8.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
