Summer Pasta Salad is a truly exceptional first course. A quick and easy recipe perfect for a light and refreshing meal. I love preparing summer main dishes, my favorite recipe is cold pasta with bresaola and arugula. Potato salad with tomato and mozzarella or farro salad with zucchini and tomatoes are also excellent. The pasta salad is already a hearty dish that is colorful and tasty, perfect for a sit-down lunch or a standing buffet. I recommend preparing it the day before so it flavors well and mixing it well before serving. You can leave tongs handy to facilitate seconds!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
- Energy 303.58 (Kcal)
- Carbohydrates 29.39 (g) of which sugars 2.24 (g)
- Proteins 16.64 (g)
- Fat 13.90 (g) of which saturated 1.10 (g)of which unsaturated 5.30 (g)
- Fibers 3.03 (g)
- Sodium 879.35 (mg)
Indicative values for a portion of 120 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
- 10 oz pasta
- 4 oz smoked salmon
- 3.5 oz arugula
- 3.5 oz sun-dried tomatoes in oil
- as needed pine nuts
- 4 oz stracciatella cheese
How to make summer pasta salad
In a bowl, place the arugula, salmon, and drained sun-dried tomatoes cut into strips.
Add to the bowl the previously cooked and cooled pasta, season also with the stracciatella cheese and toasted pine nuts. Mix well and let it rest in the refrigerator until serving.
Storage and tips for summer pasta salad
You can store it for up to 3 days in the refrigerator in an airtight container. Instead of stracciatella cheese, you can season it with a yogurt sauce made with plain yogurt, salt, and olive oil.
