Pasta salads you need to try this summer

Octopus pasta salad

Ingredients

• 250g small shaped pasta
• 400g chopped cooked octopus
• 100g corn
• 1 diced small red onion
• 80g capers
• 1 diced red pepper

For the dressing

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 minced garlic clove
• 1/2 tbsp honey
• 1 tsp salt
• 1 tbsp mustard
• 1 tbsp dried oregano

Method

1. In a large pot, cook the pasta in salted water according to the instructions on the package. Drain and rinse under cold water. Set aside.
2. While the pasta is cooking, whisk together the olive oil, white wine vinegar, garlic, honey, mustard, oregano and salt.
3. Gently toss together the cooked pasta, chopped octopus, corn, red onion, capers and red pepper. Add the dressing and combine.

Olive and mint pesto pasta

Serves 6 (as a side dish)

Ingredients

• 130 g olives pitted
• 60 g mint
• 2 tbsp olive oil
• 60 g walnuts
• 40 g cherry tomatoes
• 200 g feta cheese or ġbejna cheese
• 400 g pasta
• Salt and pepper to taste

Method

1. In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
2. While the pasta is cooking, in a food processor pulse the olives and walnuts with the olive oil until finely chopped. Add the mint and pulse until you get a paste. Crumble most of the feta and set aside.
3. Once the pasta is cooked, drain it but set aside about half a cup of the pasta water.
4. Heat a large pan. Add the pasta to the pan with the olive and mint pesto, add most of the feta and the pasta water. Mix well together and let cook until everything is combined and creamy. Add the cherry tomatoes and a couple of whole pitted olives and mix well.
5. Serve immediately, with some crumbled feta on top.

Pantry tuna pasta

Serves 6 (as a side dish)

Ingredients

• 320 g short pasta radiatori/lumachine/orechiette/etc
• 240 g tuna in olive oil
• 60 g green olives castelvetrano or cerginola
• 2 tbsp capers
• 4 small persian cucumbers
• 90 ml olive oil
• 30 ml white wine vinegar
• 1 tsp wholegrain mustard

Method

1. In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
2. For the dressing, in a small bowl whisk all the together the olive oil, mustard and white wine vinegar.
3. Smash and chop the cucumbers and season with salt
4. Place the pasta in a large bowl. Add all the ingredients and the dressing. Stir everything well so that it is all evenly mixed. Season with salt and pepper to taste.

Roasted peppers pasta salad

Serves 6 (as a side dish)

Ingredients

• 4 mixed coloured peppers
• 1 large shallot sliced
• 250 g short pasta
• 250 g cherry tomatoes halved
• 150 g goat cheese
• 2 tbsp parsley chopped
• A handful of pistachios chopped

For the dressing

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 1/2 tbsp honey
• 1 tsp salt
• 1 tbsp mustard

Method

1. Preheat the oven to 450°F or 230°C. Slice the peppers vertically in half and remove the seeds. Lightly oil the peppers with vegetable oil. Place the peppers with the cut side down on the baking sheet. Roast for about 30 minutes rotating half way. Once done, let them rest until cool. Remove most of the skin and slice the peppers into strips.
2. In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
3.  For the dressing, in a small bowl whisk all the ingredients together.
4. To a large bowl add the roasted peppers, sliced shallots, halved tomatoes, chopped parsley and the pasta. Drizzle the dressing on top and mix well.
5. Add the chopped pistachios and crumbled goat cheese on top. Season with salt and pepper to taste.

Cucumber avocado orzo salad

Serves 6 (as a side dish)

Ingredients

• 200g orzo pasta
• 1 large diced  cucumber
• 1 diced avocado
• ½ diced small red onion
• 50g roasted and chopped pistachios
• Fresh dill
• 80g crumbled feta cheese

For the dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 minced garlic clove
• 1 tsp salt
• 1 tsp honey

Method

1. In a large pot, cook the orzo in salted water according to the instructions on the package. Drain and rinse under cold water. Set aside.
2. While the pasta is cooking, whisk together the olive oil, lemon juice, garlic, honey and salt.
3. Gently toss together the cooked orzo, avocado, cucumber, pistachios, dill, red onion and the dressing.
4. Top with the crumbled feta on top. Adjust seasoning as needed.

For more of Yesenia's recipes, visit her website here.