Maccheroni al Pettine Pasta Salad with Raw Vegetable Sauce
VEGAN
Preparation Time: 18 minutes
Cooking Time: 7 minutes
Servings: 4 people

<em>Maccheroni al Pettine</em> Pasta Salad with Raw Vegetable Sauce

Maccheroni al Pettine Pasta Salad with Raw Vegetable Sauce - Buon Appetito!

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  • ½ pound (250 g.) home made three colors maccheroni al pettine (combed macaroni, AKA garganelli) pasta, or other red, white, and green pasta
  • 3 medium sized ripe tomatoes, chopped
  • 1 zucchini, diced
  • 10 mammoth green olives, chopped
  • 10 Kalamata olives, chopped
  • ¼ cup fresh sweet peas
  • ½ carrot, grated
  • ½ cup peppermint leaves
  • ½ basil leaves
  • 4 Tbs. extra virgin olive oil (EVOO)
  • Sea salt to taste
  1. Wash and thoroughly dry rucola, peppermint and basil, breaking largest leaves by hand.
  2. Prep all vegetable as indicated above.
  3. In the meantime bring four quarts of water to boil, salt and cook pasta al dente (about 6 - 7 minutes, since this is a freshly made pasta)
  4. Drain pasta and combine with vegetables in serving bowl.
  5. Add salt and freshly ground pepper to taste.
  6. Serve hot, or let cool to serve as a cold pasta salad.

<em>Maccheroni al Pettine</em> with Raw Vegetable Sauce
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  • The maccheroni al pettine cooked for this recipe were made by my mom and we brought them back from Italy when we were there last a few months ago. She adds tomato sauce and boiled spinach to the dough to obtain the green and orange pasta.
  • Instead of maccheroni al pettine (comb macaroni, so called because they are made by rolling by hand a square of thin pasta against a piece of old loom comb) 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, whether homemade or store-bought.
  • Great summer pasta, when vegetables and greens are in season. Excellent served cold as a pasta salad.
  • Excellent with light, fresh, fizzy summer white wines from the Emilia Romagna region of Italy, such as Pignoletto or Trebbiano Frizzante (fizzy), or a frothy red Lambrusco Grasparossa di Castelvetro.
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