Summer is upon us and that means it’s time for light, refreshing meals. What could be better than a cold pasta salad to beat the heat? Cold pasta salads are not only easy to make, but also versatile and nutritious. Here are some of my favourite recipes for quick and easy cold pasta salads that are perfect for a summer lunch or a picnic in the park.
Classic Italian pasta salad
Ingredients
- 200g fusilli, bows or penne pasta
- 100g cherry tomatoes, halved
- 1 cucumber, diced
- 100g black olives, halved
- 1 red onion, thinly sliced
- 150g mozzarella balls
- 50g basil leaves
- 4 tablespoons of olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to the instructions on the packet.
- Drain and rinse with cold water.
- In a large bowl, mix the cooled pasta with the cherry tomatoes, cucumber, olives, red onion, and mozzarella.
- Add the olive oil and balsamic vinegar and mix well.
- Season with salt and pepper.
- Garnish with fresh basil leaves and serve immediately or refrigerate until use.
Greek pasta salad
Ingredients
- 200g farfalle pasta1 red pepper, diced
- 1 green pepper, diced
- 1 red onion, finely chopped
- 150g feta cheese, crumbled
- 100g Kalamata olives, halved
- 1 cucumber, diced
- 10 cherry tomatoes, halved
- 3 tablespoons of olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to the instructions on the packet. Drain and rinse with cold water.
- In a large bowl, mix the pasta with the peppers, onion, feta, olives, cucumber and cherry tomatoes.
- In a small bowl, mix the olive oil, red wine vinegar and oregano and pour over the pasta salad.
- Season with salt and pepper and mix well.
- Serve immediately or refrigerate until use.
Asian cold pasta salad
Ingredients
- 200g rice noodles
- 1 carrot, cut julienne
- 1 red pepper, julienne sliced
- 1 cucumber, thinly sliced
- 2 spring onions, in thin rings
- 100g soy beans (edamame), cooked and cooled
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon of honey
- 1 teaspoon grated ginger
- 1 clove of garlic, finely chopped
- Sesame seeds for garnish
Instructions
- Cook the rice noodles according to the instructions on the packet. Drain and rinse with cold water.
- In a large bowl, mix the noodles with the carrot, pepper, cucumber, spring onion and soy beans.
- In a large bowl, mix the noodles with the carrot, pepper, cucumber, spring onion and soy beans.
- Pour the dressing over the noodles and vegetables and mix well.
- Garnish with sesame seeds and serve immediately or refrigerate until use.
Tips for the perfect cold pasta salad
- Cooling the pasta. Rinse the pasta with cold water after cooking to stop the cooking process and cool the pasta quickly.
- Add colour. Use a variety of colourful vegetables to make your salad look appealing.
- Keep dressing separate. If you make the salad in advance, keep the dressing separate and only add it just before serving to prevent the pasta from absorbing too much liquid and becoming mushy.
- Fresh herbs. Add fresh herbs at the last minute for an extra taste boost.
With these recipes and tips, you will be ready to get through the summer with delicious, refreshing cold pasta salads. Enjoy your meal!