Tag: gordon ramsey pasta salad

Cold pasta salad, recipes and passepartout – Italian Cuisine

Cold pasta salad, recipes and passepartout


With fruit, vegetables, shrimp, chicken and much more. 50 recipes to prepare cold pasta to perfection and enjoy the summer, even at the table

Summer time is the time for salads, cold dishes and all those solutions that whet the appetite, without getting hot or heavy. We bet everything on ham and melon, tomato and mozzarella, rice salads and … pasta. How to say no to the hold version of our favorite first course? We have collected the most refreshing ideas and the tastiest recipes to fully enjoy the pasta salad: a masterpiece of simple goodness.

Yes to fruit

When we prepare a pasta salad, we tend to consider the same ingredients that we usually choose for hot dishes. The result is always very good, but … we want to change a little. To take full advantage of the possibility of radically changing the recipe, inserting ingredients that are fried, crunchy and delicious: how about melon, watermelon, apricots, peaches and cherries? They go well with prawns, low-fat cheeses like feta, but also with diced ham.

crudaiola

One of the most consolidated pasta salads of our gastronomic tradition, it is simply prepared with a mixture of raw vegetables cut into small cubes, seasoned with extra virgin olive oil, salt and pepper. Why not start from here to dare a little? We make our pasta salads special with finely chopped radishes, sliced ​​cucumbers, carrots and onion rings very thin.

Pasta, cold

One of the most important steps in this preparation is the cooling of the pasta which, after being drained, goes poured into a bowl, dressed with a little oil and mixed well. When it is now cold, it can be seasoned and then placed in the refrigerator until lunch or dinner. To avoid mistakes during these steps, be careful not to dress it when it is still warm or it will tend to cook the other ingredients by contact changing the consistency.

In the gallery above, 50 delicious pasta salads.

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    Spicy Rice Noodle Salad – Strange But Chew

    The first time I had a spicy, cold rice noodle salad, it
    wasn’t the bold flavors that caught me by surprise, but the strange and
    addictive texture. It was so different to any pasta salad I’d ever had before,
    that I was kind of bummed I hadn’t known about this stuff sooner. Makes
    me sad to think about all the time back I wasted on those stupid, tri-color fusilli
    salads.


    Anyway, this is pretty easy and delicious stuff. I’m not
    even sure these noodles are technically cooked, but simply softened in very hot
    water to your personal preference of tenderness. You can, and many do, boil
    this stuff like pasta for a couple minutes, and have what’s much closer to a
    proper al dente angel hair, but I much prefer the toothsomeness you get using
    the hot water method. 

    Unlike undercooked wheat flour pastas, this isn’t a gummy,
    crunch, but much more of a “pop” or “snap” as your teeth break through the
    almost tender noodles. Once soaked with the vibrant dressing, and topped with
    the optional, but highly recommended grilled chicken, you have a change-of-pace
    lunch that will be the talk of the water cooler.


    Speaking of the chicken, all you’ll need to do is double the
    dressing recipe, and pour half over some boneless skinless chicken thighs (or
    any other cut). Let sit out, marinating for 30 minutes, and then grill to
    caramelized perfection. I hope you give this great spicy rice noodle salad a
    try soon. Enjoy!

    >

    Ingredients for 2 large servings:
    1 package (6.25 oz) thin rice noodle (soaked in almost
    boiling water until desired tenderness, rinsed, drained thoroughly)
    3 garlic cloves, crushed
    1/3 cup seasoned rice vinegar
    1 or 2 tbsp samal or other ground chili sauce
    3 tbsp fish sauce
    1 tsp brown sugar
    1/4 tsp salt
    1 cup carrot julienne
    4 green onions, chopped
    1/2 cup packed mixture of chopped basil, mint, and cilantro
    1/2 cup chopped peanuts
    1 tsp sesame oil
    Optional:
    6 grilled boneless skinless chicken thighs
    sliced Fresno chilies

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