Coming up with tasty recipes using in-season fresh vegetables adds to the ever-increasing challenge of being a vegetarian in Cairo. Also, bearing in mind the incredible heat of this summer, recipes need to be both delicious and light. In hope of achieving all of the above, I concocted a pasta salad veggie-delight recipe mixing some of my favorite ingredients. Ingredients: Penne pasta Cucumbers Cherry tomatoes Green, red and yellow peppers Green olives Sweet corn Grated parmesan cheese Balsamic vinegar Olive oil Instructions: 1. Add salt and olive oil to boiling water to cook the pasta. 2. Once ready, allow to cool before adding the veggie mix. 3. In a big bowl mix the following: penne pasta, followed by the green, red and yellow peppers cut into small squares, the cherry tomatoes after they have been cut in half, the green olives (preferably use olives with the seeds removed), cucumbers also cut into small squares, and the sweet corn. 4. Add the grated parmesan cheese, a relatively small amount of balsamic vinegar, and a generous serving of olive oil.
