A classic vegan pasta salad from Italys Southern regions consisting of sauteed vegetables and dressed with a vegan olivebased sauce
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
2 hrs 20 mins
Ingredients
Instructions
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water
stirring occasionally
until tender yet firm to the bite
about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
Combine pitted olives
parsley
capers
red pepper flakes
1/2 of the garlic
vinegar
and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough
runny paste. Set dressing aside.
Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned
8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned
8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
Cook bell pepper
onion
and remaining 1/2 of the garlic in the same skillet until softened
3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.
