Whole wheat fusilli with grilled vegetables and scamorza cheese

Name: Whole wheat fusilli with grilled vegetables and scamorza cheese
Prep time: 30 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 320 g Whole wheat fusilli; 1 piece Avocado; 1 piece Red bell pepper; 1 piece Yellow bell pepper; 1 piece Green bell pepper; 1 bunch Little gem lettuce; 150 g Scamorza cheese; 0.5 piece Lemon; 2 tbsp White wine vinegar; 3 tbsp Extra virgin olive oil (EVO); 1 pinch Salt; 1 pinch Black pepper; 1 piece Spring onion; 1500 ml Water

Rice or pasta salad

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Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Whole wheat fusilli with grilled vegetables and scamorza cheese is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This whole wheat fusilli salad with grilled vegetables and scamorza cheese is a fresh and colorful dish, perfect for hot summer days. The whole wheat pasta goes perfectly with the sweetness of the grilled peppers, the creaminess of the avocado and the smoked flavor of the scamorza cheese. An explosion of Mediterranean flavors in a single bowl! Preparing it is very simple and quick, ideal for a light lunch or an informal dinner with friends. You can enrich the salad with black olives or cherry tomatoes for an extra touch. An excellent vegetarian alternative, rich in fiber and nutrients.

Ingredients (14 ingredients)

320 g Whole wheat fusilli
1 piece Avocado
1 piece Red bell pepper
1 piece Yellow bell pepper
1 piece Green bell pepper
1 bunch Little gem lettuce
150 g Scamorza cheese
0.5 piece Lemon
2 tbsp White wine vinegar
3 tbsp Extra virgin olive oil (EVO)
1 pinch Salt
1 pinch Black pepper
1 piece Spring onion
1500 ml Water

Preparation (10 steps)

Preparation of the peppers

Wash the red, yellow and green peppers thoroughly. Remove the seeds and white filaments. Cut the peppers into strips and set aside.

Grilling the peppers

Grill the pepper strips on a hot grill until lightly charred. Transfer the grilled peppers to a bowl and season with 2 tablespoons of white wine vinegar. Let it marinate for at least 10 minutes.

Cooking the pasta

Thermomix® Setting

10 min/212°F/Speed 1 100

Pour 1500 ml of water into the bowl. Add a pinch of salt and bring to a boil: 10 Min./100°C/Stufe 1.

600

Adding the pasta

Thermomix® Setting

tempo indicato sulla confezione/212°F/Linkslauf Speed 1 100 Reverse

Add 320 g of whole wheat fusilli to the bowl and cook for the time indicated on the package, or until the pasta is al dente: set the time indicated on the package/100°C/Linkslauf Stufe 1.

Cooling the pasta

Drain the pasta and run it under cold running water to stop cooking and cool it quickly. Set aside.

Preparation of the spring onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Clean 1 spring onion and cut it into thin slices. Pour 1 tablespoon of extra virgin olive oil into the bowl. Add the spring onion and cook: 3 Min./120°C/Stufe 1.

180

Preparation of the avocado

Cut 1 avocado in half, remove the pit and cut the pulp into cubes. Season with the juice of half a lemon to prevent it from turning black.

Grate the scamorza cheese

Thermomix® Setting

10 Sec./Speed 6

Insert 150 g of scamorza cheese into the bowl and grate: 10 Sec./Stufe 6. Transfer the grated scamorza cheese to a bowl and keep a small amount aside for garnish.

Seasoning the salad

In a large bowl, combine the pasta, avocado, stewed spring onion and peppers drained from the vinegar. Add the washed and torn little gem lettuce. Season with 3/4 of the grated scamorza cheese, salt, black pepper and a drizzle of extra virgin olive oil. Mix gently to combine all the ingredients.