How delicious is the Venere pasta salad with vegetables, salmon, and burrata! It was a success bringing it to the table. The other day I was contacted by Sonia Peronaci, who asked me to cook this first course during a live broadcast, along with many other people who wanted to challenge themselves just like me. It’s the second time this happens, and I must say it was a lot of fun. The first time, we made a delicious chocolate roll with pistachio cream, but today Sonia proposed this very tasty pasta salad with a rich flavor. For this recipe, I used Scotti’s Venere pasta fusilli. A dish that can be enjoyed both warm and cold, to be served during summer evenings with friends or to bring to the beach or office. Cold pasta, since it can be prepared in advance, helps us have lunch ready without standing in front of the stove during the hot hours. Moreover, the contrast of colors that ranges from the black of the pasta to the white of the cream, from the red and yellow of the cherry tomatoes, to the pink of the salmon, and the intense green of the parsley oil, makes the dish also very pleasing to the eye. Let’s see together how to prepare this delicious cold pasta.

Also delicious is the Cold pasta with tuna and lemon or the Cold pesto pasta, and not to mention, the rice salads, without mayonnaise, with mayonnaise, or with potatoes and chickpeas.

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Difficulty: Medium
Cost: Medium
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Stove
Cuisine: Italian
Seasonality: Summer

Ingredients for the Venere Pasta Salad with Vegetables, Salmon, and Burrata

11 oz fusilli (Venere)
7 oz salmon fillets (skinless)
1.1 lbs potatoes
1 cup green beans
1.4 oz pickled capers
6 fillets anchovies
9 oz tomatoes (red)
9 oz tomatoes (yellow)
7 oz spring onions (zest and juice)
6 sprigs thyme
2 cloves garlic
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
to taste extra virgin olive oil
to taste salt
12 oz burrata
1/4 cup milk
to taste salt
to taste pepper
0.7 oz parsley (leaves)
1.8 oz extra virgin olive oil
1/4 clove garlic
1 tablespoon lemon juice
1 lemon (zest)

What You Need for the Venere Pasta Salad with Vegetables, Salmon, and Burrata

1 Pot
1 Frying Pan
1 Blender
1 Colander
1 Bowl

Procedure for the Venere Pasta Salad with Vegetables, Salmon, and Burrata

First, put the parsley leaves, oil, garlic, salt, lemon zest, and juice in a blender and purée. If necessary, add a bit more oil. Pour into a bowl and set aside.
Now, proceed to make the burrata cream. Drain the cheese from its preservation liquid, break it into pieces, and place it in the blender’s cup.
Add the milk or an equal amount of cream, a pinch of salt, and some pepper. Blend and set this cream aside as well.
The salmon fillet should be skinless, but if you can’t find it, you can also buy it with the skin.
To remove the skin, simply pour very hot water over it and peel it off. Cut the salmon into chunks.
Trim the green beans and cut them into pieces, peel the potatoes and cut them into small 1 cm cubes, halve the red and yellow tomatoes, and chop the capers.
Place a pot with plenty of salted water on the stove and bring it to a boil. Meanwhile, also clean the spring onion and cut it into cubes.
Pour the oil into a pan and sauté the spring onions with the anchovies and chopped capers, adding a bit of hot water to obtain a cream. Place in a bowl.
In the same pan, add oil, garlic, oregano, and cherry tomatoes. Add salt and sugar. Caramelize the tomatoes for 10-15 minutes, occasionally shaking the pan (do not use spoons to avoid breaking them).
Add the salmon and let it cook for a few more minutes.
Drop the green beans into the boiling water pot, and after 3 minutes, add the potatoes and pasta.
Cook for 7 minutes, then drain and place in a sufficiently large bowl, also adding the other condiments.
Mix everything well. Spread the burrata cream on a serving plate. Arrange the pasta salad in the center and complete the dish with drops of parsley oil scattered here and there.
Enjoy your meal!

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