Pasta salads: delicious and nutritious recipes
A plate of cold pasta accompanied by vegetables, fruits, vegetables and aromatic herbs is an ideal dish to eat any day of summer. Pasta dishes are a good source of carbohydrates, vitamins and proteins plus the benefits of the properties of the food with which we accompany it.
As you surely know, pasta is an interesting and indispensable food within a varied and balanced diet, especially if we opt for its integral version, which gives us complex carbohydrates (which are digested slowly and does not cause glucose peaks) , and that stand out especially for their high fiber content.
On the other hand, if we consume it cold we find ourselves before a delicious refreshing dish for the summer, or in short for any day of the year when it's hot. In addition, they are generally extremely easy recipes to prepare.
The recipes that we present below can be prepared with the pasta that we like best, with spaghetti, tagliatelle, shells and bowls.
Macaroni tropical salad
This tropical salad we have made with pineapple and kiwi, although it admits any other tropical fruit that you prefer or that you like more.
Ingredients:
- 400 grams of macaroni.
- Water and salt to cook the pasta.
- A can of medium pineapple in its juice.
- 2 kiwis
- 2 natural yoghurts
- One lemon's juice.
- Salt.
- A pinch of vanilla (vanilla sugar, or liquid vanilla).
Elaboration:
We cook the pasta in a cauldron with plenty of water and a little salt.
We put the water to heat and once it starts to boil add the pasta and cook for 10 minutes.
Once cooked, we went through cold water, drained and reserved.
Open the pineapple tin, drain the juice and reserve a cup.
Cut the pineapple into cubes.
We remove the skin from the kiwis and chop them into cubes too.
We mix the yoghurts with the lemon juice, the pineapple juice, the vanilla, and we beat well.
Pour the pasta into a bowl or salad bowl, add the yogurt sauce over the pasta, mix well and add the pineapple and the kiwis.
We keep the pasta salad in the fridge until the moment we take it to the table.
Spaghetti salad with quail eggs
In case of not having or getting quail eggs we can substitute these eggs for chicken eggs.
Ingredients:
- 400 grams of spaghetti.
- Water and salt to cook the pasta.
- A can of 200 grams of tuna in oil.
- A small spring onion
- A red pepper
- A green pepper
- 2 salad tomatoes.
- 100 grams of green olives without bone.
- 8 cooked quail eggs or 4 boiled chicken eggs.
- 6 tablespoons of extra virgin olive oil.
- A little oregano
- Salt.
- A pinch of ground black pepper.
Elaboration:
We start by putting the pasta to cook in a cauldron with plenty of water and a little salt.
Once the water starts to boil, add the pasta and cook for 10 minutes.
We remove the paste from the fire, we pass it through cold water, we drain it and we reserve it.
We put to boil quail or chicken eggs.
Once cooked, let them cool and then remove the peel and reserve them to decorate the pasta.
If they were chicken eggs, we cut them on wheels to decorate the pasta dish.
Wash the peppers, tomatoes, chives and chop everything in small cubes.
We crush the tuna together with its oil.
We have the pasta in a salad bowl or fountain.
Add to the pasta all the ingredients that have been chopped, plus the tuna, a pinch of salt, a pinch of ground black pepper, the 6 tablespoons of olive oil, the oregano and stir well to mix with the pasta.
Place the quail eggs so that they decorate the pasta dish.
We store the pasta in the fridge until the moment of serving it.
Tuna salad with tuna and anchovies
Ingredients:
- 400 grams of bows.
- Water and salt to cook the pasta.
- A can of 200 grams of tuna in oil.
- A can of anchovies.
- 100 grams of green olives without bone.
- 100 grams of black olives without bone.
- 2 tablespoons of capers.
- 5 small gherkins.
- 2 salad tomatoes.
- A small tin of sweet peppers.
- A few leaves of parsley.
- 5 tablespoons of extra virgin olive oil.
- 3 tablespoons of vinegar.
- A pinch of salt.
- A pinch of ground black pepper.
- A spoonful of mustard.
Elaboration:
In a cauldron we put plenty of water and a little salt to cook the pasta.
When the water starts to boil add the pasta and cook for 10 minutes.
We extinguish the fire, we pass the pasta by cold water and we drain it.
We reserve the pasta while we are preparing the seasoning or dressing with which we will accompany the pasta.
Drain the oil from the tuna can and keep it for the seasoning.
To prepare the dressing mix the tablespoons of olive oil, tuna oil, vinegar, mustard, a pinch of salt and a pinch of ground black pepper.
We stir well to bind the dressing.
Next we chop the gherkins, the tomatoes, the peppers, the olives and the parsley in a small way.
We have the pasta in a bowl or salad bowl and we add all the ingredients we have chopped, plus tuna, anchovies and capers.
Add the dressing that we had reserved above and stir everything to mix well.
We reserve in the fridge until the moment of serving it.
Tagliatelle salad with watercress
Ingredients:
- 400 grams of tagliatelle.
- Water and salt to cook the pasta.
- A spoonful of extra virgin olive oil.
- 2 small scallions
- A handful of watercress.
- A golden apple.
- 250 grams of mayonnaise.
- 100 ml. of liquid cream.
- One lemon's juice.
- 50 ml. of skimmed milk.
- A pinch of ground black pepper.
Elaboration:
We put water in a cauldron with a little salt to cook the pasta.
When the water starts to boil, we introduce the pasta and cook respecting the cooking time indicated on the package.
In case of not having the indications once it boils, cook the pasta for 12 minutes.
We remove the pasta from the fire, we pass it through cold water, drain it and reserve it while we are preparing a seasoning.
Mix the mayonnaise with the cream, milk and lemon juice and reserve the dressing.
Remove the skin from the apple, cut it into thin slices and add a few drops of lemon juice so it does not rust.
We wash the cress well, we drain them and we finely chop, we can help us with a chopper or blender.
We chop the scallions in a very small way.
Place the pasta in a dish and mix with the chopped spring onion, watercress and apple.
Then add the seasoning and seasoning over the top.
We remove and reserve in the fridge until the moment of serving.
Salad of small conchitas with vegetables
Ingredients:
- 400 grams of small shells
- Water and salt to cook the pasta.
- 2 salad tomatoes.
- 100 grams of peas
- 100 grams of green beans.
- 3 small carrots
- A red pepper
- A green pepper
- A cup of industrial or homemade mayonnaise.
- Salt.
- A teaspoon of mustard.
Elaboration:
We prepare a cauldron with plenty of water and a little salt and put it to heat to cook the pasta.
Once the water starts to boil, add the pasta and cook for 10 minutes.
We extinguish the fire, we pass the pasta by cold water, we drain it and we reserve while we are preparing the vegetables.
Wash the tomatoes and cut them into cubes.
We do the same with peppers.
We remove the skin from the carrots and put them to cook until they are tender.
Wash the green beans and peas and cook until tender.
When the carrots are cooked and the green beans are cut into small cubes.
We put the pasta in a salad bowl and add the minced vegetables, peas, tomatoes, and peppers.
We remove to integrate well all the ingredients.
Mix well the mayonnaise with the teaspoon of mustard and pour it over the pasta, stir to mix well.
We reserved the pasta salad with vegetables in the fridge until the time of serving it.
Tip: The mayonnaise can be substituted for a pink sauce.
