Are you looking for a healthy pasta salad recipe? The pasta salad I propose today is unique in its ingredients but also in its seasonings.
This “Super Pasta Salad” is perfect for the picnic: fresh, full and satisfying, but you will also enjoy at home: you can present it in small verrines type “bodega” when you make dinner aperitif or buffets.
Ingredients list for Pesto Pasta Salad :
Serves 6 :
- 1/2 lb (250 g) of pasta (or other lasagnette)
- 7 ounces (200 g) feta cheese
- 7 ounces (200 g)canned tuna in brine
- 2 c. tablespoons capers
- 1 3/4 ounces (50 g) of mixed sprouts
- 2 tablespoons of pesto
- Radish tops
- 2 small onions (scallions)
- A few leaves of fresh mint
Creamy Four Cheese Spinach Butternut Squash
Ingredients for the radish pesto:
2 large handfuls of beautiful radishes, stems removed
2 3/4 tbsp (30 g) parmesan cheese
3 tbsp (30 g) unsalted and not roasted pistachios
1 degermed clove garlic
1 small zest strip of an organic lemon
4 tablespoons olive oil
Put all ingredients in the bowl of a mixer, and mix in short pulses until you get a smooth paste. You can add oil and blend again to obtain a more liquid consistency. Adjust seasoning if necessary. You can keep several days refrigerated in an airtight jar.
Preparing the pasta salad:
Cook the pasta “al dente” in plenty of boiling salted water. Drain and rinse with cold water. Season when they are still warm with pesto. When completely cooled, add the flaked tuna, feta cheese cut into small cubes, capers, sprouts, chopped mint and chopped onions. Mix thoroughly and adjust the seasoning if necessary. Keep cool in a closed container.
This recipe was inspired by Eleonora