Pasta salad with mayonnaise

Delicious pasta salad with mayonnaise and fresh vegetables

Preparation time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Number of servings: 4

A culinary journey into the world of pasta! A pasta salad can be a true feast of flavors, colors, and textures, perfect for a summer meal or a picnic. This simple yet delicious recipe combines farfalle pasta with fresh vegetables and creamy mayonnaise, offering a dish that delights the taste buds.

Ingredients:

- 200 g farfalle pasta (or any preferred type)
- 2 large tomatoes (or 200 g cherry tomatoes)
- 2 bell peppers (or sweet peppers)
- 150 g fresh asparagus
- 3 tablespoons mayonnaise
- 2-3 tablespoons olive oil
- salt and pepper to taste

Ingredient details:

- Pasta: Farfalle, also known as "butterflies," are ideal for holding sauces and flavors, but you can use any type of pasta you prefer, such as penne or fusilli.
- Tomatoes: Choose ripe, juicy tomatoes for an intense flavor. Cherry tomatoes are perfect for adding a touch of natural sweetness.
- Peppers: Bell peppers have a sweet taste and a crunchy texture. If you want a stronger flavor, you can choose hot peppers or roasted ones, removing the skin afterward.
- Asparagus: This adds extra freshness and crunch to the salad. Choose young asparagus with thin, firm stalks.

Preparation techniques:

1. Boiling the pasta: Put a large pot of water to boil. Add a pinch of salt, and when the water starts to boil, add the pasta. Cook for 12 minutes, stirring occasionally to prevent sticking. Check the package instructions to ensure you achieve the desired texture. Once done, drain and rinse under cold water to stop the cooking process and keep them firm.

2. Preparing the vegetables: Remove the seeds from the peppers and cut them into thin strips. Wash the tomatoes and cut them into small cubes. If using cherry tomatoes, cut them in half.

3. Sautéing the vegetables: In a pan, add a little olive oil and heat it over medium heat. Add the peppers and sauté for 3-4 minutes until they become slightly soft. Then add the asparagus cut into 3-4 cm pieces, sprinkle with salt and pepper to taste, and continue cooking for another 3 minutes. Once the vegetables are ready, let them cool.

4. Mixing the salad: In a large bowl, combine the cooked pasta, sautéed vegetables, tomatoes, and mayonnaise. Gently mix to avoid crushing the ingredients. You can add freshly ground pepper for extra flavor.

5. Serving: Divide the salad onto plates and enjoy it immediately or refrigerate it to chill. It tastes even better after the flavors have had time to blend!

Serving suggestions and variations:

- Add a few fresh basil or parsley leaves for extra freshness.
- You can replace the mayonnaise with Greek yogurt for a lighter but equally delicious version.
- If you want to turn the salad into a main dish, you can add grilled chicken cubes or canned tuna.

Frequently asked questions:

- Can I use whole grain pasta? Absolutely! Whole grain pasta adds extra fiber and nutrients, and its slightly nutty flavor pairs perfectly with the vegetables.
- How can I store the salad? The pasta salad keeps well in the refrigerator, covered, for 2-3 days. Make sure not to add the mayonnaise until you're ready to serve to prevent the pasta from getting soggy.

Nutritional benefits:

This pasta salad is not only tasty but also nutritious. The pasta provides essential carbohydrates for energy, while the vegetables bring vitamins, minerals, and fiber. Asparagus is rich in antioxidants, and tomatoes contain lycopene, a beneficial compound for heart health.

Estimated calories per serving: Approximately 350-400 calories, depending on the amount of mayonnaise used.

This pasta salad is an excellent choice for a quick lunch, a light dinner, or a picnic meal. It combines the fresh flavors of vegetables with the creaminess of mayonnaise and the savoriness of pasta, creating an unforgettable culinary experience. Enjoy!