Tuscan pasta salad with grilled vegetables – detailed cooking recipe. Share with friends: 
Photo of the dish: Yunhi Kim Time: 30 min. Difficulty: easy Portions: 6 – 8 The recipes use measuring containers with a volume of: one glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small head of radicchio, cut along in half and remove core
- 2 small fennel bulbs, core, cut into pieces 6 mm thick.
- 1/4 Art. chopped green fennel
- 6 small multi-colored sweet peppers, cut along cut in half and clear of seeds
- 1/2 tbsp. olive oil
- Coarse salt and freshly ground pepper
- 230 gr. orecchiette pasta (shells)
- 420 gr. canned white beans, rinse under water
- Juice 1 Lemon
- 2 tbsp. l chopped fresh parsley
- 90 gr. Parmesan Cheese
Recipes with similar ingredients: radicchio, fennel bulb, fennel leaves, sweet pepper, orecchiette paste, white beans, cannellini beans, lemon juice, parsley, parmesan cheese
Recipe preparation:
- Preheat the grill or grill pan to medium-high temperature. Stir in a large bowl of radicchio, fennel bulbs and sweet peppers with 1/4 tbsp. olive oil. Salt and pepper put the vegetables on the grill and fry, turning, until vegetables will not become soft, about 4 minutes for peppers and radicchio, 6 minutes for fennel. Allow the vegetables to cool, then cut into small pieces.
- In a large pan, bring salted water to a boil. Add the pasta and cook until al dente (approximately for 2 minutes less than indicated on the packaging instructions). Discard pasta in a colander and rinse under cold water, get rid of excess water. Transfer the pasta into a bowl. Add fried vegetables, beans remaining 1/4 tbsp. olive oil, lemon juice, parsley, 1/4 tsp salt, and pepper to taste; mix. Add Parmesan and fennel greens, mix again. Serve salad room temperature.
