Pasta Salad "Spring Garden"

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 451, total fat 15 G., saturated fats 2 G., proteins 12 G., carbohydrates 67 G., fiber 5 G., cholesterol 0 mg, sodium 476 mg, sugar 6 G.

This salad looks spring-bright, light, and airy, but thanks to the pasta, it's quite filling. It's all in the presentation: the tender spring greens aren't mixed with the pasta, but served on top as a topping. The snow pea pods, fennel, lettuce, and radishes can be complemented with edible flowers, sprouts, or microgreens, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

450 g whole grain fusilli pasta
2 tablespoons extra-virgin olive oil
1 fennel root, thinly sliced, removing the core (about 1.5 cups), greens set aside
3 cups small kale
2 cups snow peas, ends removed and pods halved diagonally
1 cup thinly sliced radish
A handful of edible flowers

Refueling

1 cup canned baked or fresh sweet peppers
2 tbsp sherry vinegar
1 teaspoon of sugar
0.5 tsp coarse salt
0.5 tsp freshly ground black pepper
2 roasted garlic cloves, peeled
1/4 cup extra-virgin olive oil

Baked garlic

1 head of garlic (separate into cloves, but do not peel)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fusilli spiral pasta, sweet pepper, fennel bulb, kale, sugar snap peas, radish, sherry vinegar

Cooking the dish according to the recipe:

Pasta salad:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and transfer the pasta to a bowl. Toss with 1 tablespoon of olive oil. Set aside.
Refueling:

Meanwhile, place the bell pepper, vinegar, sugar, salt, black pepper, and roasted garlic in a blender. Turn the blender on high and blend until the bell pepper is pureed and all ingredients are incorporated. Once the dressing is smooth, reduce the speed to low. Remove the lid from the blender and slowly pour in the olive oil. Blend until the dressing is thick and glossy.

Pour the dressing over the warm pasta. Add the chopped fennel and toss. Transfer to a serving dish.
In a large bowl, place the spring vegetables: baby kale, peas, radishes, and 1/4 cup fennel greens. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Gently toss, then pile on top of the seasoned pasta. Garnish with edible flowers, if using.

Note

This salad is equally delicious warm or chilled. The pasta can be prepared in advance. Any fresh vegetables will do. If the vegetables are dense (like fennel), toss them with the hot pasta. If they are tender (like greens or snow peas), serve them over the pasta.
Baked garlic:

Preheat oven to 200°C.

Wrap the garlic cloves in foil. Bake until soft, about 45 minutes. Let cool. Place the cloves in a container, seal tightly, and store in the refrigerator. Peel them just before using.