If you want to know more about how to make Pasta Salad, then keep on reading! This recipe it’s easy, tasty and fast, perfect for those busy days when you can’t spend much time in the kitchen, yet you don’t want to compromise on taste.
We all have busy weeks when honestly, the last thing we want is to spend hours preparing lunch or dinner. Pasta Salad is a life saviour dish for several reasons: it’s healthy, filling, flavoursome and you can use what you already have in your fridge or pantry. Without further ado, let’s have a closer look at how to make Pasta Salad.
WHAT TYPE OF PASTA SHOULD YOU USE
The most used type of pasta for this dish is Fusilli (also my favourite). The twists and spirals of Fussilli will create a delicious and fun pasta salad. Alternatively, you can choose Farfalle or Penne – they will also work well with this dish.
Tip: Cook the pasta al-dente then drain using a colander and run under cold water – this will stop the pasta from overcooking.
INGREDIENTS THAT YOU CAN USE
HOW TO STORE PASTA SALAD
Pasta Salad
This Pasta Salad bowl it's easy, tasty and fast, perfect for those busy days when you can't spend much time in the kitchen.
Ingredients
- pasta fusilli
- black pitted olives
- cherry tomatoes
- sun-dried tomatoes
- scamorza
- sweetcorn
- basil
- oregano
- salt
- pepper
- extra-virgin olive oil
Instructions
- In a pot with salted boiling water, cook the pasta until al-dente then drain using a colander and run uder cold water to stop the pasta from overcooking.
- In the meantime, cut the cherry tomatoes in half, slice the black pitter olives, drain the sweetcorn, slice thinly the sundried tomatoes and cut in small cubes the scamorza cheese. Add everything in a bowl together with the drained cold pasta.
- Add a few tablespoons of extra-virgin olive oil, season with salt and pepper, add the fresh basil leaves (use your hands to make smaller pices) and the oregano.
- Toss well the ingredients and serve immedidately or store for up to 2 days in the refrigerator using an airtight container.
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