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Pasta Salads: 3 Cold, Refreshing and Delicious Recipes

by Nahla Naciri   ·  1 month ago  
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Do you have pasta leftovers you don’t know what to do with? Perfect, they’ll serve as a base for delicious and tasty pasta salads. Practical and simple, quick to prepare, generous and tasty pasta salad is a delight for both children and adults. By adorning the pasta salads with vegetables, meat or fish, they are complete meals, healthy, balanced, allies of your line. Fresh under the heat wave, they are prepared in a record time at the last moment. No need to be a cook.

We have gathered a selection of 3 pasta salads below with full details to prepare as a side meal for Iftaar this blessed month of Ramadan.

Vegetables Pasta Salad

vegetables pasta salad

Based on whole wheat pasta, this salad is full of fresh vegetables and grated cheese. It’s the perfect recipe to celebrate the summer harvest!

What you will need:
3 cups of whole grain penne.
2 cups of fresh green beans trimmed and cut in half.
2 carrots.
1 cucumber.
1 yellow zucchini.
1 cup cherry tomatoes, halved.
1/4 cup chopped fresh parsley.
1/4 cup Grated Parmesan, Romano and Asiago Cheese.

Vinaigrette dressing:

3/4 cup extra-virgin olive oil
1/4 cup white vinegar
1/2 teaspoon minced garlic (about one clove)
1 1/2 teaspoons fresh oregano (chopped)
1 tablespoon fresh parsley (chopped)
Kosher salt to taste
Ground white pepper or freshly ground black pepper, to taste

What you need to do:

1. Cook the pasta in a large saucepan according to the instructions on the packaging, without adding salt and adding the beans to boiling water for the last 2 minutes of cooking.
2. Meanwhile, cut carrots, cucumber and zucchini in half lengthwise, then thinly sliced diagonally; put in a large bowl. Add the tomatoes and 1/4 cup of the dressing; stir to coat. Let stand 10 min.
3. Drain the pasta mixture. Rinse it in cold water until it has cooled; drain well. Stir in the vegetable mixture, along with the rest of the vinaigrette, parsley and cheese; mix everything gently. Refrigerate 1 hour then serve.

Tuna Pasta Salad

tuna pasta salad

Guaranteed explosion of flavors with this tuna and vegetable pasta salad!

What you will need:

3 cups of farfalle
1/5 cup of cherry tomatoes
1/2 red onion
3 half peppers of various colors
2 celery stalks
2 mini cucumbers
2 tuna cans, 170 g each, drained
12 black olives

Vinaigrette dressing:

1/4 cup of olive oil
3 tbsp. of Chopped parsley
3 tbsp. of Mayonnaise
3 tbsp. of Grated Parmesan cheese
2 tbsp. of Lemon juice
1 avocado, cut into cubes
salt and pepper to taste

What you need to do:

1. In a pot of boiling salted water, cook the pasta. Rinse it under cold water. Drain.
2. Cut the cherry tomatoes into quarters. Thinly slice the red onion, peppers and celery. Cut the mini-cucumbers into half-rings.
3. In a salad bowl, mix the vegetables with the tuna, the olives and the pasta. Stir. Transfer the preparation to an airtight container. Keep cool. This pasta salad will keep for 1 to 2 days (with no dressing).
4. In the blender container, emulsify the ingredients for the dressing until a smooth preparation is obtained. Pour the vinaigrette in an airtight container and refrigerate. This vinaigrette will keep for 1 to 2 days.

Chicken Pasta Salad

chicken pasta salad

Oranges, pomegranate, cherry tomatoes and arugula: this pasta salad will certainly add color to your day!

What you will need:

2 cups of rotini pasta
about 3/4 lb of skinless chicken breasts
1 tbsp. of chicken seasonings
1 tbsp. of olive oil
2 green apples
1 small red onion
2 oranges
10 cherry tomatoes, halved
1/2 cup of pomegranate seeds
2 cups of fresh Attitude arugula

Vinaigrette dressing:

1/4 cup of olive oil
1/4 cup of tangerine juice
1/4 cup of chopped parsley
3 tbsp. of thinly sliced basil
2 tbsp. of sun-dried tomato pesto
1 tbsp. of old-fashioned mustard
salt and pepper to taste

What you need to do:

1. In a pot of boiling salted water, cook the pasta. Refresh under very cold water. Drain.
2. Meanwhile, season the chicken breasts with the chicken seasonings.
3. In a skillet, heat the oil over medium heat. Cook the chicken breasts for 5 to 6 minutes on each side until the inside of the chicken has lost its pink color.
4. In a salad bowl, whisk the ingredients for the vinaigrette.

5. Cut the apples and red onion into thin slices. Peel the oranges raw, then cut them into pieces. Cut the chicken breasts into strips.
6. Add the fruit, pasta, chicken, cherry tomatoes, red onion, pomegranate seeds and arugula to the bowl. Stir.