Ultimate Summer Pasta Salad: A Burst of Fresh Flavors! - Hungry Healthy Happy
Get ready to dive into a world of vibrant flavors with our ultimate Summer Pasta Salad. 🌞 This isn't just any pasta salad; it's a celebration of the Mediterranean diet food that brings together the best of summer's bounty. Imagine a Mediterranean pasta salad that's not only delicious but also a breeze to make. Whether you're planning a picnic, a family gathering, or just a simple meal at home, this cold pasta salad is your go-to dish. Our bright pasta salad is packed with fresh ingredients that scream summer. From juicy tomatoes to crisp cucumbers, every bite is a taste of sunshine. This simple summer pasta salad is not only easy to prepare but also a feast for the eyes and the palate. With our easy summer pasta salad recipes, you'll have a dish that's perfect for any occasion. It's a pasta salad perfect for summer, offering a refreshing escape from the heat. Join us as we guide you through creating this summer fresh pasta salad, a dish that's sure to become a staple in your kitchen. Don't forget to subscribe to Hungry Healthy Happy for more delicious and healthy recipes that make nutritious eating simple and fun! 🍽️ Let's make this summer unforgettable with flavors that burst with every bite! Read more: https://hungryhealthyhappy.com/easy-s... More easy pasta recipes: • Easy Pasta Recipes for Any Night of the Week Music: "Summer Wind" by Cruen Youtube music ID: ZJLIXQJUMF2PMHD6 Timestamps: 0:00 Intro 0:13 Adding the ingredients 0:18 Mixing 0:23 Serving 0:40 Outro Easy Summer Pasta Salad recipe Servings: 6 Diet: Vegetarian Allergen: Dairy, Gluten, Mustard, Sulphites Ingredients 8.75 oz (250 g) Pasta shapes 1 cup (140 g) Cherry tomatoes, halved 0.5 cup (50 g) Sun-dried tomatoes, diced 0.5 cup (60 g) Olives, halved 4.5 oz (125 g) Light Mozzarella, torn 0.5 Red onion, diced 0.25 Cucumber, diced 1.33 cup (235 g) Cannellini beans, canned; drained weight 0.5 cup (10 g) Fresh basil chopped 1 cup (20 g) Arugula (Rocket lettuce) 2 tablespoon Olive oil, extra virgin 1 teaspoon Dijon mustard 1 tablespoon Red wine vinegar 1 pinch Sea salt 1 pinch Ground black pepper Instructions 1) Cook the pasta according to the packet instructions, normally 10-12 minutes. 2) Once cooked, drain and rinse with cold water to cool it down. 3) Put the cooled pasta into a large mixing bowl with all the other ingredients. 4) Mix well and serve. Notes Make sure that you cook the pasta a little longer than you normally would for a hot pasta dish. You want to cook it a little past al dente, so it is nice and soft but not over cooked and mushy. Let the pasta cool completely before mixing it with all the other ingredients. Let everything sit for a while before serving, as it allows all the ingredients to really soak up the dressing. If making this ahead of time to serve to guests, make sure to save some basil leaves to add on top just before serving as this will make it look fresher. To make a vegan version of this, simply leave out the cheese or use a vegan alternative. Feel free to swap the fresh basil or fresh mint or chives. You can easily double or triple this recipe if you are serving it to a crowd. Nutrition Serving: 1 portion | Calories: 321kcal | Carbohydrates: 42g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 414mg | Potassium: 346mg | Fiber: 5g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 16mg | Calcium: 220mg | Iron: 2mg