Cold Pasta with Vegetables and Turmeric

I can provide you with a recipe for cold pasta with vegetables and turmeric. Here’s how you could prepare it, with an Italian touch:

Ingredients

• 300g of short pasta (e.g., fusilli or farfalle)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small red onion
• 200g of cherry tomatoes
• 150g of corn
• 2 zucchinis
• 1 teaspoon of turmeric powder
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil for garnishing
• Optionally feta cheese or mozzarella in cubes (optional)

Preparation

1. Cook the pasta in plenty of salted water following the instructions on the package to achieve al dente cooking. Drain the pasta and run it under cold water to cool it down quickly.
2. In the meantime, wash and cut the vegetables. Cut the peppers into strips, the onion into thin slices, the cherry tomatoes in half, and the zucchinis into rounds or cubes.
3. In a large pan, heat a drizzle of oil and sauté the onion until it becomes transparent. Add the turmeric and mix well.
4. Add the peppers and zucchinis to the pan and cook for a few minutes until they are tender but still crunchy. Adjust salt and pepper to taste.
5. In a large bowl, combine the cooled pasta, sautéed vegetables, corn, and cherry tomatoes. If you wish, you can add cubed cheese.
6. Dress with extra virgin olive oil, salt, pepper, and a bit of chopped fresh basil. Gently mix everything together.
7. Let it rest in the fridge for at least 30 minutes before serving so that the flavors blend well together.

You can personalize this recipe by adding other types of vegetables to your liking, or by adding a touch of balsamic vinegar for a more intense flavor. Serve the cold pasta as a main course or as a refreshing side dish during the warmer months. Enjoy your meal!