Vegan greek style pasta salad

This is a very fresh pasta salad that uses the ingredients of the classic greek salad eliminating the feta cheese and substituting the green salad with the pasta. A light first course that is perfect for hot summer lunches. Vegan, healthy, fresh, and also nice to see. These are the classics of the summer I like the most!

Time of preparation

15 minutes + standing

Servings

3

What did I use

a large pot, two large bowls, a cutting board, a knife, a big spoon, a colander

Ingredients

Black olives: 20/30

Whole grain pasta: 160/170 gr

Olive oil: 3 spoons

Fresh mint leaves: 4/5

Lemon: half, the juice

Salt to taste, White pepper to taste

Red onion: one little or half of a big one

Cherry tomatoes or datterini: 15/20

Cucumber: half

How did I do

I boiled the pasta al dente in plenty of salted water. After drying it I put it again in the pot, then I put the pot in a large bowl filled with cold water and ice cubes to cool the pasta down.

I washed the tomatoes and I cut them in half. I peeled the cucumber and I cut it in half then in thin slices. I peeled the onion and I cut it in half, then in super thin slices. I washed the mint leaves and I roughly cut them. I kept three for the final decoration.

I put the pasta in a very large bowl, I put in it also the vegetables, the mint and the olives; I added oil, salt and pepper and I mixed well. I kept the pasta salas in the fridge until serving.

I decorated with the whole mint leaves … and enjoy!

Buon appetito!

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