Salads with pasta: 3 irresistible recipes for hot days

Nonly vegetables make salads. Adding pasta is a perfect trick to make the dish more composed and without leaving it very fresh. If you don't have great ideas, we leave three that you might as well like.

Learn to make salad with pasta and peas, pasta salad with salmon and yogurt sauce and even a cold salad with pasta and broccoli. Which one are you gonna start with?

Pasta recipes

Mass salad with BBC Good Food peas

Ingredients: 
300g of farfalle (mass of bows)
200 g of frozen peas
1 large tomato
10 tomatoes dried in oil
2 tablespoons of olive oil
2 teaspoons of white wine vinegar
1 garlic tooth
1 large handful of fresh basil leaves
85g of ham or salami

Method of preparation: 
1- Cook the dough in salted water for eight minutes and then add the peas, let the water boil again and cook for another two minutes until everything gets tender. Pour it into a strainer on top of the sink, cool the dough and peas under the cold tap and drain it very well.
2- While the dough is boiling, pinch the tomato roughly and put it in a food processor with half the dried tomatoes, olive oil, vinegar, garlic and about eight basil leaves. Season with plenty of salt and pepper freshly ground and beat until homogeneous. Put it all in a big salad bowl.
3- Add the pasta and peas to the sauce, cut the rest of the dried tomatoes roughly and add to the dough as well as the remaining basil leaves. Tear up the ham or the salami and mix it up. Serve in bowls.

Read Also: Octopus stewed with broccoli migas: A recipe from Chef Hélio Loureiro

Tricolor lilies with salmon and yogurt sauce from Milaneza

Ingredients:
320 g of Tricolores Milaneza Lilies
360 g salmon loin
1 orange
1 natural yogurt
2 shallots
2 tablespoons of dill
2 tablespoons of nut kernel
Sal q.b.
Pepper q.b.

Method of preparation:
Cook the tricolor lilies as instructed in the pack.
Remove from the fire and drain the water from the cooking about 3 minutes before the time indicated in the package, letting the dough cool on a wide tray and in the air.
In a frying pan with olive oil, donate the salmon loins. Remove, chip and book.
Peel and cut the orange in buds. Reserve.
Put the dough in a bowl and add the salmon and orange.
Pick the chalotas and the dill and put it in a bowl along with the yogurt. Season with salt and pepper and wrap everything well.
Add the yogurt sauce to the pasta, season with pepper salt and wrap carefully. Serve sprinkled with chopped nut.

Cold pasta salad and EatingWell broccoli

Ingredients:
200 grams of mass
4 cup of broccoli in pieces
1/2 cup chopped red pepper
1⁄4 cup of chopped purple onion
2 tablespoons of chopped parsley
2 tablespoons of chopped basil
3⁄4 cup mayonnaise
1⁄2 cup of chopped dry tomato
1 teaspoon lemon zest
1 teaspoon of oregano
1/2 teaspoon salt

Method of preparation:
1- Add mayonnaise, dry tomatoes, lemon zest, oregano, pepper and salt into a bowl. Add the already cooked pasta and mix well.
2- Add the broccoli and take it cold for a few minutes.