On a hot day, a hot meal is often not popular. Eating bread three times a day is usually also not an option. A pasta salad offers the solution. It can be varied infinitely and the dishes are often quick and easy to prepare. In most cases you only need one fire. A pasta salad is therefore also recommended for campers and others who want to quickly and easily put a tasty meal on the table during the holiday.
This article elaborates on the following recipes:
- Salami & mozzarella pasta salad
- Vegetarian pasta salad with blue cheese and pear
- Spinach and feta pasta salad
- Vegetable pasta salad
Salami & mozzarella pasta salad
Ingredients
- 250 grams of pasta (for example bow ties or penne)
- 1 scoop of mozzarella
- 150 grams of salami
- 200 grams of green beans, in pieces of 3 centimeters
- A handful of fresh basil
- 1 tablespoon of capers
- 2 tablespoons of wine vinegar
- 4 tablespoons of olive oil
- 250 grams of cherry tomatoes
- 2 to 3 tablespoons of olives
Preparation method
- Cook the pasta according to the instructions.
- Also cook the beans for 15 to 20 minutes.
- In the meantime, cut the salami and cherry tomatoes into cubes.
- Finely chop the capers.
- Mix the capers with the olive oil and vinegar.
- Drain the pasta and green beans and mix through the dressing.
- Mix in the salami, tomatoes and olives.
- Let it cool down for at least an hour.
- In the meantime, cut the mozzarella into pieces.
- Finely chop the basil.
- Add both ingredients just before the dish is served.
- Add salt and pepper to taste.
Vegetarian pasta salad with blue cheese and pear
Ingredients
- 400 grams of pasta
- 250 grams of gorgonzola (blue cheese)
- 2 tablespoons of crème fraîche
- 125 ml of milk
- 2 pears
- The juice of half a lemon
- Avocado
- Slamix of your choice
Preparation method
- Cook the pasta according to instructions.
- Crumble the gorgonzola.
- Heat the milk, crème fraîche and half of the gorgonzola in a pan, stirring regularly.
- In the meantime, cut the avocado into cubes.
- Wash the lettuce and drain.
- Spoon the pasta into the sauce.
- Peel the pears. Cut into strips or (thin) cubes. Drizzle with the lemon juice.
- Optionally; stir directly into the dish or fry on both sides until golden brown and mix through the dish.
- Leave to cool (can also be served warm)
- Add salt and pepper to taste.
Spinach and feta pasta salad
Ingredients
- 300 gram Pasta (for example macaroni or bow ties)
- 150 grams of fresh baby spinach
- 100 to 120 grams of feta cheese
- 100 grams of dried tomatoes
- 1 teaspoon lemon zest
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- Salt and pepper to taste
- Parmesan cheese to taste.
Preparation method
- Mix the oil, lemon juice and lemon zest together with the thyme, oregano, pepper and salt in a bowl.
- Cut the dried tomatoes into strips.
- Add the tomatoes, spinach and cubes of feta cheese.
- Mix well.
- Cover the bowl. Let stand at room temperature for 2 hours. Stir occasionally.
- Meanwhile, cook the pasta according to the instructions.
- Keep 62.5 ml of cooking water behind.
- Add the pasta and cooking water to the salad.
- Sprinkle with Parmesan cheese.
- Mix through and serve lukewarm or cold.
Vegetable pasta salad
Ingredients
- 300 grams of macaroni
- 1 or 2 celery stalks, cut into pieces
- 75 grams of carrot grater
- 1 small green pepper
- 125 grams of mayonnaise
- 1 tablespoon of lemon juice
- ¼ teaspoon of mustard
- Salt and pepper to taste
- Bag of lamb’s lettuce
- 1 cucumber
- 1 carrot
- 4 radishes
- Grated cheese to taste
Preparation method
- Cook the pasta according to the directions on the package.
- In a large bowl, combine celery, carrot grater, paprika, mayonnaise, lemon juice, mustard, pepper and salt. Mix in the pasta.
- Refrigerate until ready to serve.
- Cut the cucumber and carrot into slices and the radishes into pieces.
- Divide the lamb’s lettuce over the plates and place the sliced vegetables on top.
- Spoon the pasta salad over this.
Serve with cheese and possibly with ham or bacon cubes.