Strictly served cold, the pasta salad, together with the rice salad is one of the stars of summer recipes. With the addition of a few other ingredients, it can be transformed into a single flat light dish, for a drink with friends or an evening watching a game. You can serve it at dinner, keep it for a healthy lunch break or prepare in advance for picnics on the beach or in the mountains and buffets in the open air or a barbecue, which everyone will appreciate.
The Mediterranean pasta salad is a tasty first summer dish, perfect to prepare in the warmer months, when the urge to stand at the stove is less and the desire for simple dishes grows with fresh and rich scents of summer. With mozzarella, tuna, tomatoes, olives and a shower of fresh basil, this colorful dish like butterflies will enchant you with its southern and inviting vortex.
Like the pasta salad with eggplant and sun-dried tomatoes or the classic cold pasta, the Mediterranean pasta salad can become the versatile star of a dinner with friends and family. Try to put the pasta salad in your tiffinbox, to take to the sea or in the office and you will be an instant hero among your buddies!
The pasta salads have the great advantage of being full plates, whose preparation can unleash the imagination, enriching the pasta, whether short or long, depending on your tastes, with all kinds of ingredients like meats, vegetables, pickles, cheese and fish.
Remember that pasta salads should be served very cold, but be careful not to overcook the pasta. The pasta salad can be made of many more or less famous variants. With a little fantasy you can also create a version with your favorite ingredients. If you feel like experimenting, you can pull over and taste different flavors. For example, you can replace the mozzarella with a little feta or use more unusual ingredients such as nuts, avocado and tofu. The combinations and flavors that you can get are so many!
Preparation Time: 10 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 225 calories per 100 gms
250 gms pasta
2 tbsp oil
1 cup corn
Salt and pepper
Cook pasta in well salted water with some oil in medium heat.
Then cut the tomatoes and the mozzarella into four parts, the pit the olives into rings and chop the basil with your hands. Saute the onion in the olive oil until softened. Add the olives, warm through and remove from the heat.
Drain the cooked pasta and toss with the onions and olives. Add corn, toss and serve with additional salt and pepper and green onion as garnish.
Microwave Pasta Salad
Combine water and noodles in a microwave safe dish, and microwave on high for 15 minutes, stirring every 5 minutes, until noodles are done to your desired consistency.
While the noodles are cooking, prepare the vegetables and set aside. When noodles are cooked, drain water, and rinse with cold water to cool down the noodles.
Place to noodles in a serving bowl. Add olive oil, egg and salad dressing, and mix until all noodles are covered. Finally, top with fresh cheese.