5 summer salads that are not boring: It’s pasta and even pepperoni

When we think of salads, the instinct is to think of green leaves of lettuce sunk in a deep dish, some nuts on top, shredded chicken or tuna in the corner and, at the same time, feeling dissatisfied for being fresh. connected but far from food. the benefit we need. However, the salad can be more than that and as appropriate.

You can take pasta, fruit, olives, chickpeas, pesto, cottage cheese and more.

Finally, the choice will depend on the dietary needs of each individual, in the sense that there are those who need more protein every day – in vegetarians, a salad loaded with legumes can make sense -, from slightly. source of oil in one bowl and olives can give way to lupines (don’t ask, just go in) and there are those who need the opposite, just add good nuts, avocado and good olive oil to sprinkle everything. .

There are many ways to be different and today we dedicate ourselves to pasta drinkers. Incidentally, any kind of pasta, including bow, fusilli, noodles or pevide.

To serve on a plate or put in a to-go pot, here are five cool pasta salad recipes to try this summer.

1. Ham, lettuce and cherry tomato salad

Ham, lettuce and cherry tomato salad

Ham, lettuce and cherry tomato salad

credits: iararodrigues

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Ham, lettuce and cherry tomato salad credits: iararodrigues

Ingredients for the salad:

– 500 grams of whole wheat dough
– 1 romaine lettuce, cut into small pieces
– 200 grams of cherry tomatoes, halved
– 150 grams of beef
– 100 ml healthy Greek yogurt sauce

Ingredients for the sauce:

– 1 Greek yogurt (200 grams).
– 50 ml olive oil
– juice of 1 lemon
– 1 spoon of garlic powder
– 2 spoons of honey
– Salt and pepper birds

Mode of preparation:

Cook the pasta according to the instructions on the package so that it is “al dente”. Then, rinse the dough in cold water. Prepare the sauce, put in a large bowl Greek yogurt, olive oil, lemon juice, garlic powder, honey, and pepper and salt. Mix well until uniform. Once the sauce is ready, in a large bowl, mix the lettuce, tomato and pork with the pasta and finish by mixing everything with the sauce that was prepared earlier.

This recipe is from nutritionist Iara Rodrigues’ website.

2. Asian Noodle Salad

Asian Noodle Salad

Asian Noodle Salad

credits: dahortaparaacozinha

“data-title = “Asian Noodle Salad – 5 summer salads that are not boring: pasta and even pepperoni – MAGG”> Asian Noodle Salad

Asian Noodle Salad credits: dahortaparaacozinha

Ingredients for the salad:

– 1 small packet of noodles
– Ginger 3 cm
– ½ cucumber
– 1 pepper
– 2 garlic cloves
– 1 red pepper
– 250 grams of peeled shrimp
– 1 red onion
– Mint
– Coriander
– 150 grams of soy sprouts (optional)

Ingredients for the sauce:

– 3 tablespoons of lemon juice
– 1 teaspoon of sugar
– 3 tablespoons of fish sauce
– 1 spoon of sesame oil

Mode of preparation:

Pour boiling water over the noodles for five minutes. Drain and set aside. In a bowl, add ginger and garlic, chop onion and pepper, and chop pepper. Add soya sprouts, mint and chopped coriander. Gather the noodles.
Mix the sauce with the salad and season with salt. Add half cooked prawns.

This recipe is from the blog Da Horta Para A Cozinha.

3. Penne pasta and pesto salad

Penne pasta and pesto salad

Penne pasta and pesto salad

credits: minimalist baker

“data-title=”Pasta Salad Pesto – 5 summer salads that are not boring: pasta and even pepperoni – MAGG”> Penne pasta and pesto salad

Penne pasta and pesto salad credits: minimalist baker

Ingredients for the salad:

– 2 cups of cherry tomatoes (half)
– About 340 grams of whole wheat penne

Ingredients for pesto:

– 2 cups of semi-stuffed fresh basil
– 4 cloves of garlic, minced (about two spoons).
– 1/4 cup toasted pine nuts (or walnuts; leave some for serving)
– 1 medium lemon squeeze (about three spoons).
– 1/4 cup vegan Parmesan cheese (extra for serving)
– 1 pinch of salt
– 1/4 cup olive oil (plus some for the dough)

Mode of preparation:

Preheat the oven to 200ºC and place a tray with parchment paper. Put the tomatoes there, rub them with a little oil and add salt and pepper. Leave the cut side up and bake for 20 to 25 minutes or until the tomatoes are golden brown on the bottom and slightly soft. Reserve

Boil water in a pan and add a generous amount of salt. Once it boils, add the pasta and cook according to the package. Then download and save. Add olive oil little by little and mix so that it doesn’t take too long.
Make the pesto immediately. Add basil, garlic, pine nuts, lemon juice, vegan parmesan cheese and salt in a food processor and blend. Add oil and stir until it becomes soft and smooth, discarding the parts as needed. If it is too dry, add a little water. Taste and adjust the flavor as needed.

Combine cooked pasta and roasted tomatoes in a bowl and top with pesto. Mix, and when serving, top with more vegetarian Parmesan cheese and/or parsley or basil (optional).

This recipe is from the Minimalist Baker Blog.

4. Pepperoni salad in a jar

Pepperoni salad in a jar

Pepperoni salad in a jar

credits: sweetphi

“data-title=”Pepperoni salad in a jar – 5 summer salads that are not boring: pasta and pepperoni – MAGG”> Pepperoni salad in a jar

Pepperoni salad in a jar credits: sweetphi

Ingredients:

– Cooked fusilli pasta
– 2 tablespoons of olive oil
– 1 + 1/2 teaspoon red wine vinegar
– 1 teaspoon dried oregano
– Salt and pepper birds
– 1/4 of a 400 g can of chickpeas
– 3 small balls of fresh mozzarella, cut into quarters
– 6 slices of pepperoni, cut into quarters
– 1 + 1/2 cup of vegetables (example: arugula or spinach)

Mode of preparation:

Start by cooking the fusilli pasta according to the package instructions. In a large bowl, add oil, red wine vinegar, oregano, salt and pepper and stir. Add chickpeas and pasta and mix again. Then add mozzarella, pepperoni and vegetables. Store in a jar overnight and eat fresh for lunch tomorrow.

This recipe is from the Sweetphi blog.

5. Pevide pasta salad

pasta salad

pasta salad

credits: fivequartersorange

“data-title = “Pasta salad – 5 summer salads that are not boring: pasta and pepperoni – MAGG”> pasta salad

pasta salad credits: fivequartersorange

Ingredients:

– 1 package of pevide dough
– 2 chopped tomatoes
– 1/2 cucumber, chopped
– 100 grams of feta cheese, chopped
– 1 chopped red onion
– olives
– Salt
– Olive oil
– balsamic vinegar
– 1 sprig of coriander

Mode of preparation:

Cook pevide pasta in salted water. Once cooked, drain, rinse with cold water and allow to cool. In a salad bowl, add tomatoes, cucumbers, cheese, onions and olives. Finally, add pevide dough. Add a sprig of chopped coriander, season with salt, olive oil and balsamic vinegar. Very good. Add salt or save this step for when the salad is served on the plate.

This recipe comes from the blog Cinco Quarto de Laranja, by Caterina Florêncio.

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