MUST-TRY HEALTHY ITALIAN PASTA SALADS

Pasta salads are those dishes that makes summer's life easier. It can be prepared in advance or at the last minute and it's perfect for a picnic or a barbecue as well...

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Italian Pasta Sauces

In summer more than ever the scent of basil and the flavor of tomatoes reaches its peak, together with fresh mozzarella and tasty tuna flavor.

These Healthy Italian pasta salads are fresh Mediterranean dishes, prepared with simple and light ingredients, which you can prepare in advance and refrigerate for a couple of days.

ITALIAN CHICKEN PASTA SALAD

ITALIAN STYLE CHICKEN PASTA SALAD

In summer, sitting at the table in front of a steaming plate of pasta is almost a punishment No doubt I will prefer a cold, tasty Italian style of chicken pasta salad just like this one... Read more...

TUNA EGGS & MORE PASTA SALAD

TUNA  EGGS & MORE PASTA SALAD

This is my majestic king, sumptuous pasta salad made with tuna and eggs and much more. Cheer your lunch break with a portion and feel an unbelievable recovery more bearable... Read more...

TRICOLOR HEALTHY PASTA SALAD

TRICOLOR HEALTHY ITALIAN PASTA SALAD

This is one of those Italian pasta salads that I consider to be healthy. Made at the last moment because it's so simple to do. A real charge of health made up of three colors that I often find myself doing with summer meals... Read more...

SHRIMPS & TUNA PASTA SALAD

SHRIMPS & TUNA PASTA SALAD

Are you ready for a cold pasta salad the more appetizing you've ever tasted? If yes, you have the right spirit to discover this recipe. This pasta salad will catapult you into a "sea" of tastes and smells of summer... Read more...

SUMMER TOMATO SPAGHETTI SALAD

SUMMER COLD SPAGHETTI SALAD

A summer cold spaghetti salad with ripe tomatoes is ideal for a picnic too. Goes well with other kind of pasta shapes as short penne, or fusilli... Read more...

CREAMY YOGURT PASTA SALAD 

CREAMY YOGURT PASTA SALAD

Creamy pasta salad with wholemeal fusilli, layered on a bed of fresh mixed lettuce. Just with the addition of plain low fat yogurt you have a light food served... Read more...

TIPS

  • Prepare pasta salad  in advance (even half a day before) and leave the pasta at room temperature for one hour before serving. In this way, the ingredients have time to give flavor and blend together.
  • If you decide to tie everything with sauces such as mayonnaise, you should add these just before you serve it at the table.
  • To get the most out of cold pasta you should however keep in mind some rules that are essential for having the best pasta salad. Healthy and fresh ingredients are a must and pasta has to be al dente according to Italian tradition.
  • Short pasta that are particularly well suited for being used in pasta salads are wheels, fusilli, penne, half penne and farfalle. All formats suited to be mixed in a large bowl with all other summer ingredients.

Well these are few tips to keep in mind to make your bets Italian pasta salad.

MAKE YOUR BEST PASTA SALAD

A key element of success at making your best pasta salad is cooking the pasta al dente.

To prevent the "bloated" pasta it must be drained quickly and accurately. This is the only case where you may quickly cool the pasta and keep at ideal cooking point.

You can rinse the pasta with cold running water. In this way you will also removes excess of starch so it wouldn't attach between individual pieces of pasta.

After doing this while you are waiting to prepare the salad, you can put the pasta in the fridge, but just after seasoning with a little extra virgin olive oil.

Recipes with pasta salad are the most creative because you can follow the imagination and inspiration of the moment without fear of making mistakes.

So welcome peppers, yellow, red and green, cut in fine cubes, raw or previously sauteed in a pan together with onions.

Yes, herbs from basil to marjoram, chives and mint too. Worth is including anchovies, tuna, swordfish, shrimp and other delights of fishing.

Among meats, chicken and turkey breast are ideal ingredients. Prepare them simply grilled and sliced into thin slices, or let them marinate in lemon and water, or vinegar and water for a few hours before cooking.

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