Rustic Salad with Pasta

If you have some pasta left in your fridge from yesterday's dinner, add lightly fried vegetables to it, season with olive oil, and now on your table is a dish worthy of any Italian restaurant. Rustic pasta salad is perfect for a brunch or light dinner.

Ingredients

• 3 medium sweet peppers of different colors
• 1 medium zucchini
• 2 medium eggplants
• 1 large carrot
• 2-3 cloves of garlic
• extra virgin olive oil
• 100 g olives
• 5 large basil leaves
• 50 g pine nuts
• 500 g short pasta (penne, rigatoni, fusilli)
• salt and freshly ground black pepper

Directions

1. Peel and cut all vegetables into small cubes. Cut the garlic lengthwise.
2. Heat 4 tbsp in a skillet. l. oils with garlic. Add bell peppers and carrots, simmer for 3 minutes. Then put the eggplants, and after another 2 minutes. - zucchini.
3. Season with salt and cook over low heat, stirring gently, for about 5 minutes. Vegetables should be soft, but not crumbly.
4. Crush olives with the plane of a knife blade, remove seeds, cut the pulp into several parts. Chop the basil leaves thinly. Add olives, basil and nuts to vegetables in a frying pan. Turn off heat and cover with lid.
5. Cook the pasta in salted boiling water according to the instructions on the package, put it in a colander, add to the vegetables, mix.
6. Cool and let stand in the refrigerator for 2 hours. Before serving, add a couple of tablespoons of olive oil, salt and pepper to taste to the salad.