Emerald SM-AIR-1811, Руководство пользователя

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Salad
Ro;tsted Vegetable Pasta
Ingredients
1 orange pepper, large chunks
1 green pepper, large chunks
1 red pepper, large chunks
1 zucchini, sliced in half moons
1 yellow squash, sliced in half moons
1 red onion, sliced
4 ounces brown mushrooms, halved
1 teaspoon Italian seasoning
salt and fresh ground black pepper
1 pound penne rigate or rigatoni, cooked
1 cup grape tomatoes, halved
½ cup pitted Kalamata olives, halved
3 tablespoons balsamic vinegar
¼ cup olive oil
2 tablespoons chopped fresh basil
Method
Preheat the air fryer to 380 ° F.
Place the peppers, zucchini, yellow squash, red onion and mushrooms in
a large bowl, drizzle with a little of the olive oil and toss to coat well.
Add the Italian seasoning and season with salt and pepper. Air-fry for 12
to 15 minutes, until the vegetables are soft but not mushy. Stir or shake
the
pan halfway through the cooking time to evenly roast vegetables.
Combine the cooked pasta, roasted vegetables, tomatoes and olives in a
large bowl and mix well. Add the balsamic vinegar and toss. Add enough
olive oil to coat everything nicely (you may not use it all). Season with
sa Lt and freshly ground black pepper to taste.
Refrigerate the salad until you are ready to serve. Stir in the fresh basil
right before serving.
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