Have you ever tried pasta salad with mussels? Get ready for a taste explosion! Discover how to turn a simple pasta dish into a true culinary masterpiece. With just a few ingredients and a few simple steps, you’ll get a fresh and flavorful salad, perfect for a light lunch or a tasty dinner. This is a family recipe redone exactly with the same pasta shape my grandmother used, if you prefer another shape the result does not change. She chose this shape, the rigate pipes, because sometimes the mussels would get inside, providing a taste explosion. In my case, I had prepared a mussel stew and had some leftover mussels, so I took advantage. Also, read the Taranto mussel stew recipe if you haven’t tried it yet. So if you’re looking for a perfect summer dish for these hot evenings, I assure you this first course is ideal.
If you like salads, also try:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Mid-August
- Energy 447.56 (Kcal)
- Carbohydrates 85.58 (g) of which sugars 5.50 (g)
- Proteins 21.57 (g)
- Fat 3.97 (g) of which saturated 0.85 (g)of which unsaturated 2.81 (g)
- Fibers 6.22 (g)
- Sodium 530.35 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz rigate pipes
- 4 potatoes (medium)
- 7 oz frozen peas
- 10 tomatoes
- 7 oz mussels (Taranto mussel stew)
- to taste salt
- to taste extra virgin olive oil
- 5 leaves basil
- 2 tablespoons green olives
Tools
- 1 Frying Pan
- 1 Saucepan
Steps
The first step is to boil the potatoes.
In another pot, cook the frozen peas with some onion, salt, and extra virgin olive oil.
Boil the rigate pipes in plenty of salted water
When the pasta is almost done, drain it well and put it in a bowl, preferably freezer-cold, season with extra virgin olive oil and let it cool well.
Meanwhile, cut the tomatoes in half
and put them in a bowl with the cooked and well-drained peas.
Add some basil leaves
and the previously prepared mussel stew by opening the mussels on the fire with garlic, extra virgin olive oil, and parsley. You can find the recipe among the ingredients.
Add the now cold potatoes cut into chunks.
Stir well and
add a bit of mussel cooking water.
Finally, the olives
and a drizzle of oil again. Let it rest in the fridge and enjoy this amazing pasta salad with mussels and potatoes.
