Pasta salad: Everything to prepare it

Be very welcome to Paulina Cuisine , how are you? I am very happy to see so many people here today, since I bring you an unmissable recipe: pasta salad , they will love this recipe, it's very good! It is special for this time of year. It is worth it in its thousand forms.

They knew what? In Argentina you eat (approx) 9.1 kg of pastes per person a year. Since we have this data we can affirm that the entire Argentine public has at least one package of lodge in their kitchen, those that are keeping to make stew in the winter.

I tell you something? They are being lost from the great opportunity to make this salad that is special for summer , since it eats cold! It is also a super healthy option .

If you want to change your way of seeing mustacholes and any short paste? Stay reading this blog please.

About the pasta or paste salad Fredda (Italian Mode)

In Italy Fredda pasta is a very popular dish that eats cold. Its flavor is unique, its nutrients and their easy preparation stand out above all. There are many variants in its formula; Suitable for the taste of each one, although most coincide in the use of vegetables, pasta and fish as main ingredients.

Why make a pasta salad?

First of all I have to tell you that any type of paste salad is a very very rich combination and the easiest in the kitchen and they eat cold. If you are trying to leave the tomato and lettuce salads behind , as much as me, these options are perfect ✨.

The carbohydrates that we consume with the pasta are fundamental for our body to function properly, they are considered main nutrients. 

Now, when we make a salad like this and mix the carbohydrates with the fiber of the vegetables there is an effect in which the absorption of them becomes slower , avoiding, for example, climbing glymia that we would like to avoid.

I have this and a thousand more reasons for you for which you should try to make this pasta salad, in addition to adding significantly vegetables to your diets.

Just this is focused on the new course that Paulina " The Power of Verdeurita " online and live experience to learn to cook vegetables. It is not necessary to be a vegetarian, vegan, just like you like (or you want to like) vegetables. I leave the link that will take them where you can find the course with all their details. Do not miss it.

About our paste salad version

The idea here is that we take advantage of what we have in the refrigerator and transform it into a nutritious salad, moreover, if the noodles left over some food , here relives as a phoenix, version 2.0 of your pastes.

I can't think of any ingredient that has to carry if or if this salad, only the pasta we choose. In this paste salad recipe there is complete freedom of choice and the more creativity we put, the better.

How to choose and cook salad paste

• In general, for this type of salads we will choose a short paste, macarrón type . I really like the salad with Tirabuzón noodles, what a delight!
• As far as possible, we will avoid dry pasta .
• We will have to try to leave the pasta to the dent as much as possible, finding its just cooking point will be essential to preserve a good texture and avoid chicloso pastes .
• There are two ways to cool the paste: to rinse it under the tap (making sure that the water is very cold) or let it dry freshly drained
• Put the salt once the water has already boiled
• Do not add oil to the water in which we are going to cook the noodles. There's no need!
• If you want, we will add oil directly to the salad when we have it ready. In a little oil in the salad it will help us take off the paste and to give it a shine.
• The proportions we will use will be: 10 or 12 grs. of salt every 100 grams of pasta in 1 liter of water . The paste must be very comfortable inside the pot.
• 100% Candeal Wheat Type . It will not stick and it is much healthier.
• We put the pasta into the water when it is boiling. We start with a high fire until the water boils again, and at that time we lower it a little, but not too much because it has to continue boiling. The half uncovered pot, stirring 1 or 2 times more.
• The cooking time must be measured from the moment the water boils again, so it is important to keep the heat high until that moment so that the pasta is not too long in the water before it boils.
• The pasta will need at least an hour of cooled.

How to prepare pasta salad

Ingredients

• 80g Dry Pasta (I used tirabuzón)
• 5 olive units.
• 4 Cherrys tomato units.
• A couple of arugula sheets
• BOCCONCINI (Optional)
• 1 egg
• Salt to taste.

Step by step recipe

1. Place in a water pot over high heat. When it boils incorporate salt and pasta. Cook the time indicated by the package. Take them out to the dente. Drain and let it cool.
2. Boil and cut the egg into pieces
3. Cut olives and cherris tomatoes to your liking 
4. Build the pasta salad. Mix noodles with cherris, arugula tomatoes, olives and if you want any other ingredient will be welcome.
5. If you like it, you can spread a little pesto above that it is delicious
6. Enjoy it!

For pesto

• 50g. basil leaves
• Olive oil
• 20g. of nuts (or pine nuts)
• 2 tbsp. of grated cheese*
• Thick salt
• 2 garlic cloves

1. Peel the two cloves of garlic and crush them in the mortar with a little thick salt. Something like a paste will remain.
2. We begin to put the basil with a few grains of thick salt . We do this several times. We are crushing in parts until all the basil is completed. Always with thick salt beans.
3. Add the nuts . Crush until they are ground.
4. Add the grated and join the entire preparation.
5. From now on, intercalating machaque with olive oil , until the pesto has the desired texture.
6. Spice the pasta salad just before serving.