Pasta salad with seeds

Name: Pasta salad with seeds - Carmen P.
Ingredients: Ingredients: 250 g spinach and paprika pasta; 50 g corn; one medium carrot; a little celery; bell peppers (I used three colors); a small root of parsley; one medium lemon; extra virgin olive oil; sunflower seeds; pumpkin seeds; sesame and flax seeds; hazelnuts; olives; salt.

Savory - Pasta salad with seeds by Carmen P. - Recipia

I have made this pasta salad many times, especially when I have all sorts of root vegetables and an open bag of seeds in the fridge. It's the kind of recipe I quickly improvise on busy days or when I feel like something filling, yet not heavy. I particularly enjoy preparing it in the summer or when I want to eat something light but satisfying. Quick Info Total time: 30-35 minutes Preparation time: 15 minutes Pasta cooking time: 10-12 minutes (depending on the type) Servings: 3-4 Difficulty: easy Recipe type: hearty lunch or dinner salad, suitable for lunchboxes or picnics Ingredients 250 g spinach and paprika pasta 50 g corn (drained) 1 medium carrot a little celery (to taste) bell peppers (I use 3 colors) 1 small parsley root 1 medium lemon extra virgin olive oil sunflower seeds pumpkin seeds sesame seeds flax seeds hazelnuts olives salt Preparation method 1. Boil the pasta in a pot of boiling salted water according to the package instructions. It usually takes 10-12 minutes, but it depends on the type of pasta used. 2. While the pasta is boiling, grate the carrot, celery, and parsley root using a large grater. Cut the bell peppers into thin strips. Place all the vegetables in a large bowl and drizzle with a little lemon juice (about half a lemon, to prevent oxidation). 3. Add the drained corn, seeds, and hazelnuts over the vegetables. I usually add about a tablespoon of each seed, but you can adjust to your taste. Also, add a pinch of salt. 4. Once the pasta is cooked, drain it well and add it warm over the vegetables. Gently mix so that the pasta doesn’t break. 5. For the vinaigrette, mix the remaining lemon juice with a little salt and extra virgin olive oil (about 2-3 tablespoons). Pour the dressing over the salad and toss. 6. Finally, add a few pitted olives on top. 7. If desired, you can also add diced cheese, cooked chicken breast, or tuna after mixing everything together. Why I make this recipe often It’s easy to adapt with what I have at home and is filling without being heavy. I love the contrast between the crunchy vegetables, pasta, and seeds. It also tastes good the next day if kept refrigerated. It’s great for a quick lunch or as a packed meal, especially on warm days. Tips and variations Tips Use short pasta like penne or fusilli for better mixing with the vegetables. If you want the salad to be cooler, let the pasta cool completely before mixing it with the other ingredients. The seeds can be quickly toasted in a dry pan for a more intense flavor. Don’t add too much salt at the beginning since olives, cheese, or tuna can also be salty. Substitutions You can use any type of pasta you have on hand; the spinach or paprika ones just add color. If you don’t have all types of seeds, choose at least two. Corn can be omitted or replaced with peas. Lemon can be replaced with vinegar, but the taste will be sharper. Variations You can add fresh herbs: parsley, basil, dill. For a heartier version, add cubes of cheese, grilled chicken breast, or canned tuna. Instead of black olives, you can use green olives. If you want a richer taste, you can add a bit of crushed garlic to the vinaigrette. Serving ideas It’s suitable as a main dish for lunch, as a side dish for grilling, or for a picnic. It can be packed for work or school. Frequently Asked Questions Can I use plain pasta instead of the spinach and paprika ones? Yes, it works with any type of pasta. The colored pasta just adds a visual touch. Can I make the salad a day in advance? Yes, it can be prepared a day in advance and stored in the fridge, but it’s best to add the seeds and vinaigrette just before serving to avoid sogginess. Is it mandatory to use all types of seeds and nuts? No, you can use whatever you have at home. The more types you have, the more interesting the texture will be. Can I add meat or fish? Yes, chicken breast or tuna work well in this salad if you want it to be more filling. How long does it take to prepare this salad for more people? For 6-8 people, doubling the ingredients is sufficient. The preparation time doesn’t increase much, just the bowl needs to be larger. Nutritional values The values are estimated for one serving (1/4 of the recipe): Calories: approx. 350-400 kcal Protein: 10-12 g (without meat or cheese) Carbohydrates: 60-65 g Fats: 10-15 g (depends on oil, seeds, and olives) The seeds and nuts provide healthy fats and added protein, while the fresh vegetables add fiber. If you add cheese, meat, or tuna, the protein content will be higher. Storage and reheating The salad can be stored in the fridge in a closed container for up to 2 days. It’s best to add the seeds and dressing just before serving; otherwise, the pasta and seeds absorb moisture and become soggy. The salad is not reheated; it is consumed cold or at room temperature.

Category: Savory Author: Carmen P. Views: 2 Date: 26.09.2024

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