Pasta salad with grilled vegetables


Ingredients for 4 people

  • 350 g of pasta
  • 150 g of zucchini
  • 150 g of aubergines
  • Cherry tomatoes
  • Equilibrium Intelligent Food extra virgin olive oil
  • Salt
  • Pepper


  • Cut the courgettes and aubergines into slices;
  • Helping you with a piece of absorbent paper oiled well for a non-stick plate and grilled vegetables;
  • Boil the pasta in plenty of salted water to which you have added a teaspoon of oil (it will not let it stick);
  • Drain the pasta al dente and pass it under a jet of cold water to stop cooking;
  • Season the pasta with two tablespoons of oil, the vegetables cut into small pieces and the cherry tomatoes cut into wedges. Serve!
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