Food & Drinks

3 pasta salads for on the boat, in the park or just in the garden

It is summer, girlfriends, and I am in my element. Okay, the fact that we have to spend the next few hours indoors is a bit less appealing, but the thought of a warm summer evening waiting for me makes me a more than satisfied person. Around six o'clock, I hop on my bike, fill the Tupperware containers, grab a bottle of Côte de Provence from the fridge, and plop down in a bikini in a sunny spot along the Amstel. These three pasta salads are ideal to take on the boat, to the park, or just enjoy in the garden. And uh, make an extra large portion, because tomorrow for lunch it will taste even better.

1. Pasta salad with chicken, mango, and buffalo mozzarella

200 grams of smoked chicken breast
1 ripe mango
1 ball of buffalo mozzarella
200 grams of spelt pasta
1 handful of pine nuts
1 handful of pistachios
100 grams of lamb's lettuce
Dressing:
4 tablespoons of raspberry vinegar
2 tablespoons of olive oil
Lemon juice
1 tablespoon of honey
1 tablespoon of mustard
Salt and pepper

  1. Cook the pasta al dente and rinse it under cold water.
  2. Cut the smoked chicken breast, mozzarella, and mango into pieces.
  3. Toast the pine nuts and pistachios briefly in the pan.
  4. Add the chicken, mango, and mozzarella to the pasta.
  5. Mix the lemon juice with the vinegar, honey, and mustard. Gradually add the olive oil while stirring and season with salt and pepper.
  6. Mix the dressing into the pasta salad and serve it on a large platter.
  7. Distribute the lamb's lettuce over the pasta salad and garnish with basil, the seeds, and pistachios.

2. Pasta salad with halloumi, grilled peach, and zucchini (for 4 people)

300 grams of pipe rigate
2 peaches
Pack of halloumi
Zest and juice of 1 lemon
Red pepper
2 zucchinis
Olive oil
75 grams of baby spinach

  1. Cook the pasta until done, drain, and rinse with cold water.
  2. Grate the peel of 1 lemon and juice one half.
  3. Halve the pepper and remove the seeds. Finely chop the flesh.
  4. Slice 2 zucchinis lengthwise into thin slices and brush them with olive oil.
  5. Cut 4 peaches in half along the pit and remove the stone. Brush with olive oil.
  6. Heat a grill pan and grill the zucchini slices and peaches.
  7. Mix the lemon zest, juice, red pepper, and 4 tablespoons of olive oil into a dressing. Season with pepper and salt.
  8. Spoon the dressing through the pasta and distribute it over a large platter.
  9. Fold in the baby spinach.
  10. Slice the halloumi and grill it in a hot grill pan.
  11. Distribute the zucchini, peach, and halloumi over the salad and sprinkle with extra black pepper.

3. Fresh creamy pasta salad with shrimp (for 4 people)

300 grams of fusilli
200 grams of Dutch shrimp
Half a cucumber, diced
Handful of spring onions, chopped
75 grams of arugula
1 tbsp mayonnaise
1 tbsp Greek yogurt
2 tbsp fresh chives, finely chopped
Juice of half a lemon
Handful of fresh dill
Pepper and salt

  1.  Cook the pasta al dente and rinse it with cold water.
  2. Once the pasta has completely cooled, fold in the shrimp, cucumber, spring onion, and chives into the pasta.
  3. Mix the mayonnaise with the yogurt, lemon, and fresh dill and add to the pasta salad.
  4. Season with salt and pepper.
  5. Spread the pasta over a large dish and top the pasta salad with arugula.

Source photo: Eat Good 4 Life

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