the ingredients used for the pasta salad – Italian Cuisine

the ingredients used for the pasta salad

A perfect single dish for the summer, but take care that in the preparation there is everything: carbohydrates, animal or vegetable proteins, fats and spices

There are different schools of thought among nutritionists around the world. There are those who say that we must separate carbohydrates from proteins, who gives a portion of pasta a day and only for lunch and who instead fights for the primacy of proteins on all other nutrients.
To get everyone to agree, we have decided that we will do this summer full of unique dishes, a little bit because nobody wants to cook more than one course, partly because we need energy to face the heat that awaits us in the coming weeks.
But how should a single dish be structured to be balanced and perfect for our diet? The elements that must not be missed are carbohydrates, animal or vegetable proteins, fats and spices.

Pasta salad: the right proportions

The proportion of the ingredients is fundamental and therefore: 1/4 of the dish must consist of rice or whole wheat pasta, 1/4 of blue fish, lean meat or legumes, 1/2 of cooked or raw vegetables. You can eat two unique dishes a day, one for lunch and one for dinner, but be careful, they must not be identical: pfor example at dinner you can choose legumes or fish and for lunch meat.
As always, the important thing is to vary!

Fats that are good for health

In the single dish there must also be the right amount of fat which are fundamental to health. Among the fats we can choose those good ones, or i Omega 3 contained in dried fruit and fish, but also i monounsaturated which are found mainly in extra virgin olive oil.
And to give a touch of flavor to the dish without adding calories, just use aromatic herbs and spices in quantity, which also help to digest better and stimulate the metabolism.

Here it is now five recipes to prepare delicious pasta salads

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