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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


  • 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


  • 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.