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Cold pasta (pasta fredda)

With grilled vegetables


Total: 60 min


20 min


40 min


1 serving
  • 60 g whole-wheat pennes
  • 1 Tomatoes
  • 0.5 Zucchini
  • 0.5 Eggplant
  • 0.25 mozzarella ball
  • 0.5 teaspoon Pesto
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Preheat the oven grill to 475 °F.
  • Bring to a boil a large volume of salted water and toss the penne in.
  • Cook al dente as indicated on the package.
  • In the meantime, rinse, wipe and dice the eggplant, zucchini and tomato.
  • Rinse and chop the basil.
  • Dice the mozzarella.
  • In a gratin dish, mix the eggplant and zucchini with 1 tablespoon of olive oil.
  • Add salt, pepper and put under the oven grill for a few minutes.
  • Drain the pasta and leave it to cool, as well as the grilled vegetables.
  • Mix everything in a salad bowl and put in the refrigerator for 40 minutes
  • Before serving, add the diced tomatoes and mozzarella, ½ teaspoon of pesto and 2 tablespoons of olive oil.
  • Season with salt and pepper.
  • Serve the cold pasta (pasta fredda) with grilled vegetables.

Recipe tips

  • Do not add more salt when you eat, the salt used to cook is usually enough!