Rainbow Fusilli Summer Pasta Salad
VEGAN
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Servings: 8 people

Summer Rainbow Fusilli Pasta ready to be served: Buon Appetito!

Rainbow Fusilli Summer Pasta Salad ready for serving - Buon Appetito!

Click on the image above to see more, larger pictures

  • 8.8 oz. (250 gr.) Tricolor rainbow Fusilli pasta
  • 1 pound (450 gr.) asparagus cut diagonally into 2-3 inch long segments
  • 10.5 oz. (300 gr.) green beans cut diagonally into 2-3 inch long segments
  • 1 eggplant, sliced and fried
  • 2 large tomatoes, or half a dozen cherry tomatoes and one medium tomato.
  • 2 mini sweet bell peppers, cubed. If unavailable, use ½ yellow or red bell pepper.
  • 1 Tbs. crushed dry oregano steeped in EVOO
  • 2 Tbs. extra virgin olive oil (EVOO)
  • 3 sprigs fresh mint (leaves only)
  • Juice of one lemon
  • Grated carrot to taste
  • Coarse sea salt (to cook asparagus, green beans, and pasta)
  • Sea salt and pepper to taste
  1. Boil asparagus in 4 quarts of salted water for about 3 minutes and set apart.
  2. Boil green beans in same water for about 3 minutes and set apart.
  3. Cook pasta in same water and drain al dente according to package instruction.
  4. In the meantime fry sliced eggplant.
  5. Put pasta in a large serving bowl, add all other ingredients, squeeze the juice of one lemon, toss gently to mix thoroughly.
  6. Serve warm as pasta dish, or at room temperature as pasta salad.

Summer Rainbow Fusilli Pasta: Raw asparagus    Summer Rainbow Fusilli Pasta: Boiling asparagus    Summer Rainbow Fusilli Pasta: Raw green beans
Summer Rainbow Fusilli Pasta: Cubed yellow and red bell peppers    Summer Rainbow Fusilli Pasta: Fried eggplant
Summer Rainbow Fusilli Pasta: Oregano steeped in EVOO    Cooked Fusilli pasta before seasoning    Summer Rainbow Fusilli Pasta with asparagus and green beans    Summer Rainbow Fusilli Pasta with all ingredients
Click on the images above to see more, larger pictures.

  • 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.
  • Delicious summer pasta, which takes advantage of fresh seasonal produce and herbs.
  • 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.
  • Excellent served cold as a pasta salad.
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  2. Avocado Banana Chocolate Pudding – Gluten free, Dessert, Raw
  3. Avocado with Mint Marinated Beans – Gluten free, Antipasto, Legumes
  4. Balsamic Steamed Asparagus with Fennel Seeds – Gluten free, Vegetables
  5. Beans on Crackers or Toasted Bread – Snack, Antipasto, Legumes
  6. Brigit's Avocado and Cold Stewed Vegetable Antipasto – Gluten free, Antipasto, Side dish, Vegetables
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  10. Chocolate Marzipan Blooms – Gluten free, Dessert, Snack, Raw
  11. Chocolate Truffle – Gluten free, Dessert, Snack, Raw
  12. Cold Antipasto 01 | Avocado, Beans, Olives & Bell Peppers – Gluten free, Antipasto
  13. Cold Antipasto 02 | Avocado, Vegetables & Pane Carasau – Antipasto, Vegetables
  14. Cold Antipasto 03 | Sliced Avocado and Marinated Beans with Masala Papad – Antipasto, Side dish, Legumes
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  17. Fried Eggplant – Gluten free, Side dish, Vegetables
  18. Hot Devil's Pesto – Gluten free, Spread, Sauce
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  21. Marzipan Truffle – Gluten free, Dessert, Snack
  22. Muffins Fig & Apple Muffins – Breackfast, Snack, Bakery
  23. Muffins Rice Flour Muffins – Gluten free, Breackfast, Snack, Bakery
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  25. Pan Tomate (Brad with Tomatoes) – Antipasto, Snack
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  31. Tomato & Bean Soup – Gluten free, Soup, Legumes
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    How To Make:
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  3. Masala Mix for Indian Style Chai (Spicy Milk Tea) – Drink, Spices, Vegan, Gluten free
  4. Homemade Marzipan – Gluten free, Raw
  5. Orecchiette (Tiny Ears) Pasta – Southern Italian style pasta, Vegan
  6. Whole Wheat Sourdough Starter – Whole wheat bread starter, Vegan


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