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...
- 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
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.