in Italy

Pasta salad with summer vegetables

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Ingredients for 4 servings:

  • 500g penne
  • 4 tomatoes, ripe, firm
  • 2 zucchinis
  • 1 bunch arugula
  • 1 clove(s) garlic
  • 3 tbsp basil, chopped
  • 6 tbsp olive oil
  • 1 pinch(s) of sugar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the zucchini, trim the ends, and dice. Blanch in hot water for 2 minutes and drain. Cut the tomatoes into eighths, season with salt and sugar, and drain in a colander. Wash and finely chop the arugula. Cook the penne al dente and rinse with cold water, drain well, and let it drain. Mix the pasta with the vegetables, basil, and finely chopped garlic. Season with olive oil, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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