friday

17 October 2017Last updated
Search

Food | Recipes

Four delicious pasta salads to make

Cold or warm, these pasta salads are perfect for a fuss-free lunch. Go on, make a meal with them

StockFood
28 Jul 2017 | 12:00 am

Mediterranean pasta salad

FR_170728_FOOD_StockFood_11245336-(Read-Only)

Prep time 10 mins
Cooking time 8 min
Serves 4

350g coloured fusilli pasta
4 tbsp olive oil
2 tbsp white balsamic vinegar
2 tbsp lemon juice
½ tbsp Dijon mustard
1-2 tsp dried herbs de Provence
150g mixed lettuce (radicchio, chicory and iceberg lettuce) torn into bite-sized pieces
200g cherry tomatoes, quartered
150g black olives, pitted and halved
2 spring onions, finely sliced
2 balls mozzarella, 125g each, diced or sliced

Cook the pasta in boiling, salted water until al dente. Drain and rinse. In a salad bowl, mix together the oil, vinegar, lemon juice, mustard, herbs, salt and ground black pepper to make a dressing. Mix together all the vegetables, pasta and the mozzarella. Drizzle the dressing over and toss. Adjust seasoning and serve topped with ground black pepper.

Vegetable salad with turkey and pasta

FR_170728_FOOD_StockFood_11284652-(Read-Only)

Prep time 10 mins
Cooking time 10 mins
Serves 4

400g elbow macaroni
2 tbsp olive oil
2 thick turkey breast 
escalopes, diced
1 small red onion, halved and sliced
1 large cucumber, diced
250g canned sweetcorn, drained
150g crème fraîche
2 tbsp finely chopped
flat-leaf parsley leaves
1 romaine lettuce, leaves separated
1 red speckled lettuce, 
leaves separated

Cook the macaroni in a large saucepan of salted, boiling water until al dente, about 10 mins. In the meantime, heat olive oil in a large sauté pan set over a moderate heat. Season the turkey with salt and pepper before frying in the oil until golden and cooked through, about 7-9 mins. Drain the pasta when ready and transfer to a mixing bowl. Add the turkey, red onion, cucumber, sweetcorn, crème fraîche, and plenty of salt and pepper to taste, stirring well. Divide between bowls and top with some chopped parsley. 
Serve with a garnish of lettuce leaves on the side.

Pasta salad with tuna and sunflower seeds

FR_170728_FOOD_StockFood_11501968-(Read-Only)

Prep time 10 mins
Cooking time 20 mins
Serves 4

350g orzo pasta
400g tuna fillet
2 tbsp sunflower oil
1 radicchio, roughly chopped
4 tbsp sunflower seeds
2-3 thyme sprigs, leaves stripped, plus extra sprigs to garnish
2 tbsp extra-virgin olive oil
½ lemon, juiced

Cook the orzo pasta in a large saucepan of salted, boiling water until al dente, about 10 mins. In the meantime, preheat a pan over high heat until almost smoking. Rub the tuna fillet with sunflower oil all over, and season with plenty of salt and pepper. Sear the tuna in the hot pan until golden on all sides, including the ends, about 2-3 mins in total. Remove from the pan and let rest to one side, covered loosely with aluminium foil. Thoroughly drain the orzo when ready. Transfer to a mixing bowl and add radicchio, sunflower seeds, thyme leaves, extra-virgin olive oil, lemon juice, and salt and pepper to taste. Toss well to combine. Divide between plates. Cut the tuna into strips and lay over the orzo, garnishing with thyme sprigs before serving.

Pasta salad with mangetout and bean sprouts

FR_170728_FOOD_StockFood_11255403-(Read-Only)

Cooking time about 20 mins
Serves 4

400g cavatappi, or other spiral pasta
250g mangetout
250g green beans, trimmed 
and halved
150g fresh or frozen edamame, shelled, thawed if frozen
60g beansprouts
2 large carrots, peeled and grated
1 large handful flat-leaf 
parsley leaves
3 tbsp extra-virgin olive oil
½ lemon, juiced
4 tbsp sunflower seeds

Cook the pasta in a large saucepan of salted, boiling water until al dente, about 8-10 mins; add mange tout, green beans, and edamame to the water about 2-3 minutes before the pasta is ready. Drain well and refresh in iced water. Drain again and leave in the colander to finish draining in the sink. After draining, transfer to a mixing bowl. Add the beansprouts, carrots, parsley, extra-virgin olive oil, lemon juice, and some salt and pepper to taste. Toss well to combine. Divide between plates. Top with a sprinkle of sunflower seeds before serving.

Pasta salad with penne, pesto, chicken and mushrooms

FR_170728_FOOD_StockFood_60236066-(Read-Only)

Prep time 15 mins
Cooking time 35 mins
Serves 4

For the pesto
60g toasted pine nuts
1 large bunch basil, leaves only, washed and dried
½ small bunch flat-leaf parsley, leaves only, washed and dried
½ cup grated Parmesan
150ml extra-virgin olive oil
1-2 tbsp lemon juice
For the salad
2 tbsp olive oil
2 large skinless chicken breasts, diced
150g closed cup mushrooms, brushed clean and sliced
400g penne
50g rocket, washed
4 tbsp pine nuts
Parmesan, for shaving

To make pesto, add pine nuts, basil, parsley, Parmesan, and half of the olive oil in a blender. Pulse until broken down and coarse. Blend on high, pouring in the remaining olive oil, until the pesto comes together. Season to taste with salt, pepper, and lemon juice. Transfer to a jar, seal well, and chill until ready to use. For the salad, heat olive oil in a large sauté pan set over a moderate heat until hot. Season the chicken with salt and pepper before adding to the pan, sautéing until golden all over, about 5-7 minutes. Add the mushrooms and another pinch of salt, cooking for a further 3-4 minutes until tender and starting to colour. In the meantime, cook the pasta in a large saucepan of salted, boiling water until al dente, about 10 minutes. Drain well when ready and add to the chicken and mushrooms. Stir through the rocket leaves. Divide between bowls and top with the prepared pesto, some pine nuts, and fresh shavings of Parmesan before serving.

StockFood

StockFood