Vegetarian Pasta Salad
Today, a vegetarian pasta salad, poke bowl style! It’s a very fast recipe, it will take you about 15 minutes to do it, about the same time required to cook your pasta!
I really enjoy poke bowls because of their different textures, colors and they are usually pretty healthy too. This pasta salad is inspired from it, I grilled some veggies, diced and let raw some others, add some ricotta cheese for the smoothness, pumpkin seeds for the crunch, herbs for the flavors…
I didn’t rinse the pasta because I wanted them to be hot, to have a nice warm salad allowing the ricotta cheese to melt…
This is my recipe of a pasta salad, poke bowl style!
I came up with ingredients I like but you can definitely play around by adding and removing veggies, seeds, herbs…
Vegetarian Pasta Salad
Ingredients
- ⅓ cup eggplant
- ⅓ cup zucchini
- ¼ cup red onion
- ¼ cup yellow pepper
- ¼ cup pitted green olives
- 1 cup short pasta
- 1 tbsp lemon juice
- 3 tbsp ricotta cheese
- 1 tsp pesto sauce
- 1 slice sun-dried tomato
- 2 tsp pumpkin seeds
- ¼ tsp dried thyme
- salt
- 2 tsp olive oil
Heat up a pot with salted water to cook the pasta.
In the meantime, prepare the rest of the ingredients.
Heat up a frying pan on medium heat and pour the olive oil, slice the eggplant and cook for a few minutes until tender, sprinkle dried thyme and salt, set aside.
Add some more olive oil in the pan, slice the zucchini and cook for a few minutes, add the lemon juice and a pinch of salt, set aside.
Dice the pepper, olives and red onion, mix together.
Mix the ricotta with the pesto sauce and a pinch of salt.
Dice the sun-dried tomato, set aside.
When the pasta is cooked, drain and put in the bowl, add each veggie preparation on the corners and the ricotta on top. Sprinkle the diced sun-dried tomato and pumpkin seeds!
