Cold pasta salad is an ideal solution for a quick to prepare, quality meal. Just choose seasonal foods and dress with an excellent extra virgin olive oil. The shapes of the pasta, even unusual ones, must be chosen with care and attention. The "spighe" represent an ingenious solution, especially if they are served as a cold pasta salad.
Cut the courgettes into even julienne strips and season raw with salt, pepper and oil. Flavour with the aromatic herbs and, at the end, add the young lettuce. All the vegetables are boiled, according to their cooking times. Cook the green beans in boiling salted water, then drain, cool and cut into small pieces. Then boil the peas. Put the raw peppers, the chopped olives, the diced tomato and the sweetcorn into a bowl. Add the cooked and cooled vegetables, dressed with oil, garlic, a few drops of balsamic vinegar, salt and pepper. Cook the pasta in boiling, salted water, then drain and cool thoroughly. Dress in a bowl with the prepared macedoine of vegetables and flavour with chopped mint. Arrange on a serving dish and garnish with the courgette crudités and salad.