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Pasta salad with seasonal vegetables, roasted hazelnuts and fresh herbs

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Pasta salad with seasonal vegetables, roasted hazelnuts and fresh herbs. A summer dish for a light pasta, full of flavor and aromas.

I believe that more and more people have turned to a more seasonal way of cooking. For me, I must to admit that sometimes It’s pretty easy. Especially when I spend my time in the village where my parents have their own garden.

Cooking and eating seasonally in a village is the only easy thing. Almost all the people in a village are self-sufficient. Especially when it comes to vegetables. The answer to what we will eat in a day is always given by the garden. A walk among so many vegetables and herbs can only inspire you. To inspire you to make a simple pasta nutritious and full of flavor. Because what can a pasta based on seasonal vegetables and MISKO pasta be if not full of flavor? It’s a one-way street!

RECIPE NOTES

The recipe for the pasta salad with seasonal vegetables, roasted hazelnuts and fresh herbs is an easy recipe. The name of it may not be, of course, but the recipe certainly is.

What you will need is a pan where you will first roast the hazelnuts to release their aromas. Then, after removing the hazelnuts from the pan, add some olive oil and your favorite chopped vegetables.

Below in the recipe you will see in detail which one I used. But I will be very happy if you do not consider them binding. Choose your favorite seasonal vegetables, add them to your pan and your super meal is ready.

INGREDIENTS OF THE RECIPE

I wanted this particular dish to be more like a salad and light. That’s why I chose to use whole wheat pasta. As for its shape, I wanted something quite playful and easy to handle with a fork. That’s how I ended up with the MISKO  Trivelaki. One of the most beloved and playful shapes with its unique ability to hold the sauce in every bite. An ally for a balanced diet, source of vegetable fiber, ideal pasta for salads.

Also I will tell you to feel free about the vegetables you will choose.  Just choose your favorite seasonal vegetables. In this recipe, after a walk through the garden, I came up with the following:

  • Garlic
  • Colorful peppers
  • Zucchini
  • Eggplant

Of course I couldn’t resist the herbs. So my pasta salad was enriched with fresh basil and mint.

Finally, I’ll leave you with the last element of the recipe, the roasted hazelnuts. If you don’t have hazelnuts, or simply don’t like them, you can add pine nuts.

Print Recipe

Pasta salad with seasonal vegetables, roasted hazelnuts and fresh herbs

Pasta salad with seasonal vegetables, roasted hazelnuts and fresh herbs. A summer dish for a light pasta, full of flavor and aromas.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek
Keyword: pasta

Ingredients

  • 500 gr MISKO Twirls (Fusilli) Whole Wheat
  • 50 gr hazelnuts
  • 4 tbsp olive oil
  • 2 garlic cloves
  • 1 zucchini, cut into cubes
  • 1 eggplants, cut into cubes
  • 2 peppers, cut into cubes
  • 2 tbsp tomato paste
  • 10 fresh basil leaves
  • 10 fresh mint leaves
  • salt
  • freshly ground black pepper

Instructions

  • Fill a large pot with 5 liters of water and put it on high heat. Once the water starts to boil, add 35 gr. salt and add the MISKO Twirls (Fusilli) Whole Wheat. Stir with a fork and boil.
    500 gr MISKO Twirls (Fusilli) Whole Wheat
  • In a pan, over medium-high heat, add the hazelnuts. Lightly roast them on all sides.
    50 gr hazelnuts
  • Remove the hazelnuts from the pan and set aside. In the same pan, add the olive oil and after it heats up, add the garlic cloves. Flavor the olive oil with the garlic and remove it after 2-3 minutes.
    4 tbsp olive oil, 2 garlic cloves
  • Add the vegetables and sauté for 5-7 minutes, stirring frequently.
    1 zucchini, cut into cubes, 1 eggplants, cut into cubes, 2 peppers, cut into cubes
  • Add the tomato paste and cook for another 2-3 minutes. If our sauce is thick enough, add a little water from the boiling pasta.
    2 tbsp tomato paste
  • Chop the mint and basil and add to the pan. Mix well and add salt and freshly ground black pepper.
    10 fresh basil leaves, 10 fresh mint leaves, salt, freshly ground black pepper
  • Add the pasta to a bowl and the vegetables. Mix well and serve with the roasted hazelnuts.

So this was the recipe for a wonderful summer pasta salad. A colorful salad with seasonal vegetables, roasted hazelnuts and fresh herbs. A summer proposal for a light pasta, full of flavor and aromas.

I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!

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