Summer is the perfect time to enjoy light and refreshing dishes, and what could be better than a delightful Insalata di Pasta? This easy summer pasta salad recipe is not just a treat for your taste buds but also a feast for the eyes.
During my time working at a beach resort in Isola D’Elba, I discovered that cold fusilli pasta salad, a classic Insalata di Pasta, was a crowd favorite, selling out within minutes!
Let's Dive Into Making Insalata di Pasta!
Ingredients
- 400 g Fusilli pasta
- 100 g Tomatoes
- 50 g Red or yellow pepper
- 50 g Cucumber
- 50 g Mayonnaise
- 10 ml Extra virgin olive oil
- 5 g Basil leaves
- Salt and Pepper to taste
Method: Crafting the Perfect Insalata di Pasta
- Blend tomatoes, cucumber, pepper, and basil until smooth.
- Add olive oil and seasoning in the final seconds of blending.
- Mix this sauce with mayonnaise in a large bowl.
- Cook pasta (fusilli or penne recommended) in boiling salted water for 2 minutes less than the package instructions.
- Cool the pasta under cold water, drain well, and mix with the sauce. Adjust seasoning as needed.
Hints and Tips
- For a richer flavor, opt for homemade mayonnaise.
- Experiment by adding different vegetables like zucchini, carrots, or mushrooms.
- For a vegan twist, use vegan mayonnaise or a dressing of olive oil, lemon juice, and herbs.
- Choose gluten-free pasta for a gluten-free version. If using larger tomatoes, remove the watery seeds before blending.
- Ensure the sauce is thoroughly blended for a smooth texture.
- Allow the pasta to rest in the sauce in the refrigerator for at least 30 minutes before serving.
Insalata di Pasta: The Ultimate Easy Summer Pasta Salad Recipe
Equipment
- liquidiser
Ingredients
- 400 g Fusilli pasta
- 100 g Tomatoes
- 50 g Red or yellow pepper
- 50 g Cucumber
- 50 g Mayonnaise
- 10 ml Extra virgin olive oil
- 5 g Basil leaves
- Salt and Pepper to taste
Instructions
- Place roughly cut tomatoes, cucumber, pepper and basil into a blender or liquidizer and blitz till smooth adding the olive oil and seasoning before the last few seconds.
- Place the sauce in a large bowl and add mayonnaise steering till well mixed.
- Cook the pasta in boiling salted water for 2 minutes less than the advertised cooking time
- Cool under cold water and drain well.
- Place in the bowl with the sauce, steer and adjust for seasoning.
HINTS AND TIPS
If bigger tomatoes are used, remove the watery seed inside the pulp before blending.Leave the pasta to rest in the sauce in the refrigerator for at least 30 minutes before serving. Allergen: EGG, SULPHIDES Suitable for Vegetarians
Nutrition
More Italian Delights
If you like the salads, you will also enjoy our Tuscan style Panzanella Salad or how about super delicious and easy-to-make insalata di pollo?!
Check out my lovely summer recipe of Spaghetti alla Crudiola for another authentic Italian summer dish with fresh tomatoes, garlic, chili, and basil!
You might also enjoy these recipes:
- Spaghetti alle Vongole
- Authentic Lasagne
- Pork Chops in aromatic breadcrumbs
- Spaghetti aglio e olio
- Caprese Pasta Salad Recipe
This Insalata di Pasta is not just a recipe; it’s a celebration of Italian cuisine, perfect for any summer gathering. It’s a great way to use up leftover vegetables and bring a touch of Italy to your table.
Boun Appetitto! And don’t forget to leave a comment below after trying this recipe. I’d love to hear how it turned out for you!
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