Summer cold fusilli with vegetables
650 gr. fusilli
350 gr. cherry tomatoes cut in two
6 small zucchini cooked and cut frame (ie in the middle lengthwise and then into
slices of 1.5 cm)
60 gr. capers (which have about 2-3 hours in the water change periodically)
80 gr. black olives, pitted and cut into rings
3 pc. mozzarella di Buffala drained and cut into thin slices or 140 gr. Feta
Greek
10-13 basil leaves broad-leaved
50 ml extra virgin olive oil
Salt and pepper at will
2 tablespoons vinegar
01. Cook the fusilli in 1 liter of water with 25 gr. salt for 12 minutes. After the drain and cool, stir in a pan with some olive oil not to stick and refrigerate.
02. In a bowl, add the cherry tomatoes, courgettes, the caper (after you have drained), olives, basil, olive oil, some salt, freshly ground pepper and vinegar and stir well. Refrigerate for 10 minutes.
03. Stir the mixture to the batter and add the
mozzarella (if desired).
04. Garnish with basil leaves.
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