The pasta salad is one of the grill supplements that you easily overlook if you don't do it properly, especially when the table is filled with delicious main dishes such as burgers and grilled meat. On the other hand, a really good pasta salad can make your grill party too exceptional. That is why we have put together the best pasta salad recipes for you that are anything but boring. Regardless of whether you cook for a large group or just look for a quick lunch for the park, these salads are guaranteed to be a hit.
Healthy, vegan broccoli noodle salad with red pesto
Every delicious bite of this recipe is enriched with a spicy paprika pesto and a lot of fresh vegetables. This dish is ideal for using excess vegetables from the fridge and is easy to adapt to the respective season.
You can prepare this summer, vegan pasta salad with slightly steamed broccoli, artichoke hearts and cherry tomatoes, butEvery combination of summer vegetablesAlso matches the creamy and versatile paprika pesto.
Ingredients:
350 g pasta
350 g broccoli, cut
200 g artichoke hearts, quartered
200 g halved cherry tomatoes
1 small shallot, finely chopped
Salt
6 to 8 fresh basil leaves
Ingredients for the red paprika pesto:
3 large, roasted peppers from the can, rinsed and drained
3 tablespoons of pine nuts
2 El Hefeflocken
1½ tablespoons of lemon juice
2 toes of fresh garlic, chopped
¼ teaspoons of red paprika coats
Preparation of the vegan salad
Cook the pasta according to the package instructions. Rinse the cooked pasta under cold water and then put them in a large bowl. Dust the broccoli in a covered saucepan with a steam basket over approx. 5 cm water over medium heat until it is tender (about 5 minutes) if you start it with a fork. Take the vegetables from the stove and add it to the pasta.
For the pesto, put the peppers, pine nuts, yeast flakes, the lemon juice, garlic and the red paprika curls in a food processor. Mix them until the mass is smooth and then add the artichoke hearts, tomatoes and shallot to the pasta mix. Then giveThe finished sauceMix them over the pasta and carefully stir them so that the pasta and vegetables are covered. Finally, you only need a little salt and basil: mix the salad and taste it.
Pasta salad recipes: Mexican pasta salad conjure up
Everyone will love this Mexican -inspired pasta salad recipe. We refine the creamy dressing with avocado for oneHealthier version of a picnic favorite.
Ingredients:
300 g Fusilli
150 g halved cherry tomatoes
100 g black beans from the can, rinsed
100 g More
120 g Schrouted Veddar-kisses
30 g diced red onion
30 g of chopped, fresh coriander
Ingredients for the dressing:
½ ripe avocado
50 g Mayonnaise
2 tablespoons of lime juice
1 small clove of garlic, grated
½ teaspoon salt
¼ tl cumin
Preparation of the vegetarian, Mexican pasta salad
First prepare the dressing. Mix the avocado, mayonnaise, the lime juice, garlic, the salt and the cumin in a small food processor. Puree the mixture until the mass is smooth.
Then start with the pasta and cook them in a large pot with water according to the package instructions. Rinse them off with cold water after pouring out. Put the noodles in a large bowl and stir the tomatoes, beans, corn, cheddar, the onion and the coriander. Add the dressing and mix the vegetarian salad well.
* Good tip: Dear the pasta about 1 hour before serving with the dressing.
Delicious pasta salad recipes: pasta, shrimp and yogurt
Prepare one of the best noodle salad recipes -This pescavarian favorite saladis creamy and delicious. Instead of Mayo, Greek yogurt is used and whole grain pasta provide additional nutrients.
Ingredients:
300 g whole grain-deck macaroni or similar, small pasta
500 g of frozen shrimp (thawed and dusted) or peeled and inventored, cooked shrimp
2 stems diced celery
1 red pepper cut into cubes
120 g frozen peas, thawed
2 green, finely chopped onions
2 tablespoons of finely chopped, fresh dill
For the dressing you need:
100 g of boldarms, yarnian yogurt
2 tablespoons of freshly pressed lemon juice
2 tl honic
1 teaspoon white vinegar
1/2 TL mustard
1 teaspoon of salt and in addition to seasoning
1/2 tsp ground, black pepper
1/8 TL Cayennepfer
Prepare the shrimp noodle salad
Cook the pasta according to package instructions al dente. Let them drip them in a sieve and then rinse them off with cold water to stop the cooking process. Shake as much water as possible. Let the sieve drain with the noodles in the sink or on a towel while preparing the remaining salad.
Whisk the ingredients for the dressing in a small bowl or a large measuring cup - the Greek yogurt, lemon juice, honey, white vinegar, mustard, black pepper, cayenne pepper and the salt.
Give the crabs, peas, green onions, the dill, the celery andPaprika in a large bowl. Shake the noodles again and then add them to the mixture. Drizzle the salad with the dressing and carefully stir it. Select the pescavarian pasta salad as you wish. If the time allows time, put it in the fridge for 1 hour before serving.
