How to Make Vegetable Pasta Salad

Salad – a mixture of different components, dressed components to be more precise. Salads may consist of such diverse ingredients that results in one of the largest categories of pictures of food on the planet.

Vegetable salads have become a popular diet that gives you lots of vitamins and minerals. Salads are beneficial for the stomach and improve digestion and absorption of proteins other than fats and carbohydrates.

Yes, there are a dozen popular salads that are prepared in all continents. You can always prepare a salad of the components you find most delicious and then can give it a new name yourself.

Turning to history, it is known that people from Ancient Greece, Ancient Egypt and Ancient Rome loved to cook salads. But these salads consisted exclusively of greens, grapes or olives, dressed with vinegar or salted olive oil.

Salads in the 19th century became popular in the United States, and it began to spread in other countries of the world closer to the 20th century. It is noteworthy that before the 20th century was considered a salad dish of greens and vegetables without adding meat, fish or seafood.

But today, salads can be found in the menu of almost every restaurant or cafe with different types of meat. Even fast food is not renowned for offering healthy foods, offering customers a few fresh salads.

Preparation Time: 50 to 60 minutes.
Utensils: Blender,  large pot, large bowl, drainer, tablespoon, teaspoon, serving dish
Serving size: 4 to 5 people


– 200 g curly pasta
– 1 sweet green pepper
– 1 sweet yellow pepper
– 1 can of peas
– 1 can of black olives, pitted
– 1 clove garlic
– 1 tsp. mustard seeds
– 1/4 tsp. ground paprika
– 1 tbsp. of Italian herb mixture
– 1/2 tsp. sugar
– Salt and pepper to taste
– 2 tbsp. l. lemon juice
– 2 tbsp. l. wine vinegar
– 3 tbsp. l. olive oil


  • 1

    For the filling, clove garlic peel and put in blender. Add mustard seeds, ground paprika, Italian herbs, pepper, sugar and salt. Pour the olive oil and wine vinegar, squeeze the juice of half a lemon and whisk together.

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  • 2

    Wash sweet peppers. Cut vegetables and shift them into a large bowl.

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  • 3

    Add olives and pour the mixture of vegetables cooked sauce, stir, cover with foil and allow the bowl to infuse vegetables in the refrigerator for 30-40 minutes.

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  • 4

    Let pasta to boil in salted water. Wait for the pasta to cool down and mix it into the vegetables.

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