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Before starting this Vegetable Pasta Salad recipe, make sure you have organised all the necessary ingredients.
Cook the pasta in salted boiling water, following the instructions on the packet.
Or until "al dente". Drain and cool under cold running water.
Tip the snow peas in salted boiling water. (This technique is called à l'anglaise.)
They should remain crunchy. To make sure they keep a bright green colour, place the cooked peas in a bowl filled with water and ice.
Cut the broccoli and cauliflower into big florets.
Peel and slice the carrot finely.
Rinse the courgette. Cut into thin strips, then into small cubes.
Cook the courgette cubes in 5 cl of olive oil for 5 minutes. They should remain crunchy.
In a separate frying pan, cook the cauliflower and broccoli in 5 cl of olive oil.
Add the carrot slices and sweat for 5 minutes. The ingredients should remain crunchy.
Add the drained snow peas...
... and the smoked bacon. Continue cooking for 5 minutes over medium heat.
In a bowl, make the dressing.
Chop the parsley with a knife.
In a large bowl, combine the pasta, vegetables, capers and bacon. Pour the vinaigrette and combine. Transfer into a nice serving bowl and sprinkle with chopped parsley.