Easy Tri Color Pasta Salad
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
17 mins
-
Servings
4
-
Calories
533 kcal
-
Course
Main Course
-
Cuisine
Italian
Easy Tri Color Pasta Salad
Report
Tri color pasta salad is a quick and easy-to-make pasta recipe. When summer comes, Italian pasta salads are the ideal dish: quick, fresh and complete!For a great result, all you need to do is follow a few simple steps and, most importantly, have the right ingredients. Good quality cherry and/or datterini tomatoes of different colors, excellent extra virgin olive oil and fresh basil. Finally, choose a high-quality pasta.
Share:
Ingredients
- 350 g pasta - 12 oz, farfalle
- 500 g tomatoes - 1.1 pound of fresh ripe Cherry and Datterini Tomato mix (red and yellow)
- 6 tablespoons olive oil - extra virgin
- 12 leaves basil
- salt to taste
Instructions
- Prepare the dressing first, which should rest for at least 20 minutes. Wash and dry the tomatoes. Then cut them in half. The larger ones into four pieces. Do not make pieces too small.
- Season the tomatoes with plenty of extra virgin olive oil (about 3 tablespoons according to your taste) and a little fine salt to taste.
- Wash and dry the fresh basil leaves. Then chop them coarsely with your hands. I recommend using plenty of them, at least 10 to 12 leaves. This will make this cold pasta salad fragrant and rich in flavor.
- Add the basil to the seasoned tomatoes. Stir and set aside.
- Let the dressing sit for about 20 minutes. Stir occasionally with a spoon. This way the tomatoes will bring out their juices and the basil will release its fresh scent.
- Bring a pot of water to a boil and add the coarse salt. Remember that you need 1 liter (4 cups) of water with 10 g (¾ tablespoon) of coarse salt per 100 g (3.50 oz) of dry pasta.
- Pour in the pasta and cook according to the cooking time described on the package. Typically, farfalle pasta has a 12-minute cooking time when cooked al dente.
- Drain pasta al dente and place in a large salad bowl.
- Season with 2 tablespoons of extra virgin olive oil, mix well and let cool. If you are in a hurry and cannot wait to let it cool or think it's not al dente enough, after draining it, run it under cold water to stop the cooking.
- When the pasta has cooled, add the Italian dressing of red cherry tomatoes, yellow datterini and fresh basil leaves.
Nutrition Information
Show Details
Serving
100g
Calories
533kcal
(27%)
Carbohydrates
70g
(23%)
Protein
13g
(26%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Sodium
12mg
(1%)
Potassium
496mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1120IU
(22%)
Vitamin C
17mg
(19%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 533kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 12mg | 1% |
| Potassium | 496mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 17mg | 19% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
