Pasta never ceases to amaze us with its versatility, right? If it is our ally in winter with thicker sauces, in soups or stews, in summer, pasta salads are ideal to make a lighter and equally tasty diet. Here we bring you three pasta salad recipes that are very easy to prepare and that highlight an excellent supply of nutrients . Check out!
Caprese pasta salad recipe
The infallible combination is reinvented: pasta + tomato + cheese + basil. What more can we ask for? See how to prepare it in just a few minutes:
Ingredients:
Elaboration:
- We cook and cool the pasta following the instructions on the packaging and wait until it reaches room temperature.
- In a large bowl, add the pasta, cherry tomatoes, cheese and basil leaves, and mix.
- Next, we also add the olive oil and season to our liking. We mix again.
- We put our caprese pasta salad in the fridge for at least 30 minutes, or until it’s time to serve it.
Chicken and Vegetable Pasta Salad Recipe
Light and very nutritious, this pasta salad is perfect for warm days. Remember that you can substitute the chicken for other lean meat, such as tuna or turkey, or even prepare a vegan version, with tofu and vegan mayonnaise or hummus. Learn how to do it below:
Ingredients:
- Dry pasta: 300 gr. (we use tagliatelle this time)
- Tomato: 2 units. Diced
- Broccoli: about 10 steamed florets (we steamed them)
- Chives: 2 units. Finely chopped
- Chicken breast: 200 gr cooked and diced or shredded
- Fresh parsley: 2 tablespoons finely chopped
- Grated Parmesan cheese: 2 tablespoons
- Mayonnaise: 6 heaping tablespoons (you can use hummus)
Elaboration:
- Again, we start by cooking the pasta according to the manufacturer’s instructions and let it cool.
- In a bowl, mix the pasta at room temperature with the other ingredients , except the mayonnaise.
- Finally , we add the mayonnaise and test to see if it is necessary to correct the salt.
- We leave the pasta salad in the fridge for at least 20 minutes, or until it is time to serve. Enjoy!
Pasta salad recipe with tuna and pesto sauce
Did you know that pesto is also great for making pasta salads? That’s right, and today we invite you to combine it with tuna in this very easy preparation. Notice:
Ingredients:
- Dry pasta: 320gr (we use fusilli in this case)
- Tuna in natural or oil: 160 gr (correspond to 2 drained cans)
- Homemade pesto: 6 tablespoons
- Spinach: about 10 fresh leaves
- Olive oil: 1 tablespoon
- Salt to taste
Elaboration:
- We repeat the first step of the previous recipes, cooking the pasta and waiting for it to reach room temperature.
- In a large bowl, place the pasta and pesto, and mix well so that the sauce is evenly distributed.
- In a separate plate or container, crumble the tuna with a fork and then add it to the pasta, mixing well.
- Also in another container , we mix the spinach leaves with the olive oil and then add them to our salad.
- Finally, we add salt to taste, mix all the ingredients well and put the salad in the fridge for about 20 minutes. Clever!
An “extra” tip: when cooking the pasta, remember that you will mix it with other ingredients. In this way, the most convenient thing is to leave it at a point more al dente and not too soft, in this way, it will retain its structure and will not fall apart when making the salad.
