Crunchy veg and pasta salad
Preparation : 15 min
Cooking : 10 min
Total time : 1 h 25 Rest : 1 h
6 people
325 g penne
6 pink radishes
1 carrot
1 courgette
1 red pepper
1 red onion
1 lemon
1 stalk basil
2 sprigs parsley
65 ml olive oil
1 pinch salt
1 pinch pepper
Associated products
Tips
Delicious served with pesto (you can find the recipe here).
RECIPE STEPS
1
Cook the pasta according to the instructions on the packet (approximately 10 minutes).
Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with olive oil and freshly-squeezed lemon juice.
- 65 ml olive oil
- 1 lemon
- 325 g penne
2
Set aside in the fridge for at least an hour.
3
After 30 minutes, chop the parsley and basil in the mini bowl.
Add to the pasta and return to the fridge.
- 1 stalk basil
- 2 sprigs parsley
4
Wash and peel the vegetables.
Grate the carrot and courgette in the midi bowl with either the julienne disc or the 4-mm grater disc. Set aside.
- 1 carrot
- 1 courgette
5
Replace the grater/julienne disc with the 2-mm slicing disc.
Slice the radishes, stacking them vertically in the feed tube before switching the processor on. Set aside.
- 6 pink radishes
6
Keep all the vegetables in a bowl of cold water in the fridge so that they retain their full crunchiness.
7
Slice the onions and red peppers with the 2-mm slicing disc and put them in their own container in the fridge.
- 1 red pepper
- 1 red onion
8
Just before serving, drain the vegetables thoroughly and add them to the pasta, together with the onion and red pepper.
9
Season to taste.
- 1 pinch salt
- 1 pinch pepper
