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Summer Rainbow Fusilli Pasta Salad
Preparation: 20-25 minutes
Cooking Time: 15 minutes
Ingredients (Serves 8)
250 gr. (8.8oz.) Tricolor rainbow Fusilli pasta
450 Gr. (1 pound) Asparagus cut diagonally into 2-3 inch long segments
300 gr. (10.5 oz.) Green beans cut diagonally into 2-3 inch long segments
1 Eggplant, sliced and fried
2 Tomatoes, or half a dozen cherry tomatoes and one medium tomato.
2 Mini sweet bell peppers, cubed. If unavailable, use 1/3 each of one yellow and one red bell pepper.
1 Tbs. Crushed dry oregano steeped in EVOO
2 Tbs. Extra virgin olive oil (EVOO)
3 Sprigs of mint (leaves only).
• Juice of one lemon.
• Carrot, grated to taste.
• Coarse sea salt (to cook asparagus, green beans, and pasta)
• Sea salt and pepper to taste
Preparation
• Boil asparagus in 4 quarts of salted water for about 3 minutes and set apart.
• Boil green beans in same water for about 3 minutes and set apart.
• Cook pasta in same water and drain al dente (slightly undercooked, according to American taste.)
• In the meantime fry sliced eggplant (see recipe).
• Put pasta in a large serving bowl, add all other ingredients, squeeze the juice of one lemon, toss gently to mix thoroughly.
• Serve either warm or as cold pasta salad.
Summer Rainbow Fusilli Pasta: raw asparagus: image 1 of 10 Summer Rainbow Fusilli Pasta: boiling asparagus: image 2 of 10 Summer Rainbow Fusilli Pasta: raw green beans: image 3 of 10 Summer Rainbow Fusilli Pasta: cubed yellow and red bell peppers: image 4 of 10
Summer Rainbow Fusilli Pasta: fried eggplant: image 5 of 10
Summer Rainbow Fusilli Pasta: oregano steeped in EVOO: image 1 of 10 Summer Rainbow Fusilli Pasta before seasoning: image 7 of 10 Summer Rainbow Fusilli Pasta with asparagus and green beans: image 8 of 10 Summer Rainbow Fusilli Pasta with all ingredients: image 9 of 10
Summer Rainbow Fusilli Pasta ready to be served: image 10 of 10
Click on the images above to see larger pictures
Comments
• Instead of rainbow fusilli you may use your favorite dried pasta. In any case, I suggest using a multi-colored pasta, obtained by adding pureed vegetables to pasta dough, if homemade.
• Good summer pasta, when greens and vegetables are in season. Excellent served cold as a pasta salad.
• The oregano which I used here is actually part of the crushed oregano used to flavor EVOO for about 6 weeks. By being crushed, in this case the oregano remained steeped in EVOO at the bottom of the bottle all the time, thus making for an excellent seasoning.
Wine and Beverage Pairing
• Prosecco di Valdobbiadene, Trebbiano Frizzante dell'Emilia IGT, Soave Classico DOC, Rosato Italiano IGT, Chianti DOC Bernardino, Monica di Sardegna DOC, Lacryma Christi del Vesuvio.


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    September 4, 2010
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