Pasta Salad with Purple Cauliflower

Recipe from Lily Moore

897 views

Cooking time: 16 min

Servings 2

If you're craving a dish that is both satisfying and refreshing, look no further than this vibrant and zesty pasta salad! The tender and perfectly cooked pasta is mixed with a medley of fresh and boiled vegetables, drizzled with olive oil and flavored with fresh parsley.

Purple cauliflower

7,1 oz.
Parsley

1 bunch
Cherry tomatoes

5,3 oz.
Carrot

0,5 pc.
Pasta

7,1 oz.
Radishes

5 pcs.
Red bell pepper

2 pcs.
Fresh green peas

0,5 can
Olive oil

3 tbsp.
Salt

to taste

Calories

248 kcal
Protein

5 g
Fat

7 g
Carbohydrates

39 g

Boil the pasta in salted water according to the package instructions. When it is ready, drain the water, and while the pasta is still hot, place it in a deep bowl and drizzle it with one tablespoon of olive oil.
Wash all the vegetables and the parsley. Clean the head of the cauliflower by removing the green leaves and dividing it into florets. Peel the top layer of the carrot, and then boil the cauliflower florets and the carrot in boiling salted water for 10 minutes until tender.
Peel the green peas from the pods and cook them in boiling salted water for about 10 minutes. Cut the cherry tomatoes in half, cut the radishes into half circles, and remove the seeds from the bell pepper. Then cut the bell pepper into strips.
Now coarsely chop the parsley. Mix the pasta with the fresh and boiled vegetables, add 2 tablespoons of olive oil, salt to your taste, and mix thoroughly.

Choose sturdy pasta with a shape that can hold up well in the salad, such as fusilli, penne, or farfalle.
Do not heavily salt the water in which you cook vegetables and pasta, otherwise, the salad may become oversalted.