Summer e cold pasta a winning combination every year. Both to exercise your imagination in the kitchen, and to have lunch or dinner without using too much the stove when the temperature is too high. Here are five ideas for a delicious pasta salad.

Fusilli with vegetables and scamorza

Pasta salad with vegetables and scamorza is one of the simplest recipes: wash and slice 200 grams of zucchini, one yellow and one red pepper. So yes grilling the vegetables and then cut into cubes together with 80 grams of scamorza. In the meantime, 300 grams of fusilli are cooked, which are drained al dente and left to cool before adding the dressing, with a pinch of salt and a little olive oil.

Cold pasta with salmon

For the salmon pasta salad, after bringing the salted water to a boil in a pot, pour 300 grams of penne. In the meantime, 150 grams of spreadable cheese, 150 grams of salmon are mixed smoked strips and a couple of glasses of cooking water. Then add the pasta, well drained, together with a drizzle of raw oil and a pinch of pepper. It should be kept in the fridge after about ten abundant minutes before being consumed.

Farfalle with bacon and diced chicken

There is a particularly rich and crispy pasta salad: it is the one that sees farfalle accompanied by bacon and chicken. We start by cutting one onion in strips, to be kept in cold water for a while. Then they are diced 150 grams of chicken is 50 of bacon and heat them in a pan with a drizzle of oil. When they are browned and crispy, they should be placed in a bowl with 150 grams of Cherry tomatoes cherry, oil, salt and onion. In the meantime, 300 grams of farfalle are boiled, drained at the right time, seasoned and left to rest for about ten minutes before serving.

Melon and cheeses

For the penne with melon and cheese you need 300 grams of pasta, half melon, 80 grams of gorgonzola, 100 of pecorino cheese, a sprig of parsley and a few mint leaves. First, bring the water to a boil in a saucepan and pour the penne: when the pasta is cooked, season it with olive oil and, while the penne cools, mix the melon into chunks with the gorgonzola crumbled and the pecorino cheese diced. Mint and parsley are added as desired: salt and oil complete the work for a fresh and innovative dish.

Pasta with avocado, mozzarella and shrimp

Summer recipe par excellence, combining the flavor of sea the exotic freshness is that of pasta with avocado, mozzarella and shrimp. Two avocados are peeled, pitted and diced; you wash a sweet pepper red, depriving it of seeds before dicing this too. Then 80 grams of shrimp are peeled, sautéing them in a pan with a drizzle of oil and blending them with half a glass of white wine. At this point, avocados and bell peppers are also mixed in a pan, but with the heat off. The pasta, cooked and drained, must be put in the pan, turned vigorously and adjusted with salt and pepper: the final touch is the cherries of mozzarella cheese cut into four, to be placed on top, just wet with a last drizzle of oil: a glass of white wine and it may seem like being at the sea.

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