Simpler, more complete or lighter, but at home, they can not miss daily. This summer pasta salad is one of my favorites since even being as easy as the rest, it is the most delicious for its combination of ingredients.
Of course, the ingredients can be adjusted to your liking and the amount of sauce or dressing is very personal. As to the pasta we add salt when cooking it, and the rest of the ingredients already contain it in its composition, I do not add more when assembling the salad. I tell you as I like it, but I would love to know your variants or personal touches.
For 2 persons
- Short dry pasta200 g
- Turkey breast50 g
- Bonito del Norte canned50 g
- Black Olives6
- Green olives6
- Dried tomato3
- 1 tablespoon capers
- Extra virgin olive oil
How to make summer pasta salad
- Total time30 m
- Elaboration20 m
- 10 m cooking
Cook the fusilli in plenty of boiling water with salt. Drain and pass the pasta through the jet of cold water. We spray a few drops of olive oil. We put the pasta in a large salad bowl.
Chop the turkey breast meat in regular taquitos and add it to the salad bowl. Add the bonito, the green, and black olives, a little mayonnaise and mix carefully.
Chop the dried tomatoes and toss them in the salad. Finally, and just when we present, we add capers. We serve very cold.
With what to accompany the summer pasta salad
The summer pasta salad is perfect for the days when the heart squeezes. It is perfectly preserved for a couple of days in perfect condition, and for those who eat at the office, or are already on the beach, it is ideal to take in the tunes.