There is something appealing about the concept of Italian pasta salad recipes, for your summer best and easy pasta.
You might find that most recipes are so heavy and creamy. Mayonnaise is fine for potato salad but it overwhelms the delicate texture of pasta.
A good pasta salad should be light and refreshing, with a fair amount of vegetables. The dressing should help convey flavors and keep it moist, not weigh down.
There are three styles of summer Italian pasta salad recipes that taste good. One with raw tomato sauce, one with a vinaigrette and some vegetables, and the last with pesto sauce, chicken, or shrimp.
Let's go ahead with your best and easy summer Italian pasta recipes with vinaigrette. Broccoli and black olives are used in this basic pasta salad.
Ingredients: serves 6
1 lb (gr 454) short pasta such as fusilli, farfalle, or Orecchiette 3 lb (kg 1,3) broccoli florets ½ teaspoon (gr 2) grated lemon ¼ cup (ml 60) lemon juice 1 medium garlic clove, minced ½ cup (ml 118) extra-virgin olive oil 20 black olives, brine-cured variety 15 large fresh basil leaves, shredded ¾ (gr 4) teaspoon salt
Preparation: easy Time: 30 minutes
1. Bring 4 quarts (lt 3,8) of water to a boil. Cut the broccoli florets into bite-size and cook until tender, about 2 minutes; then remove with a spoon and set aside to cool.
2. Set the water for the pasta and bring to a rolling boil. Cook the pasta until is "al dente", then drain.
3. Whisk the grated lemon and juice with the ¾ (gr 4) teaspoon of salt and garlic in a large bowl. Whisk in slowly the extra-virgin olive oil until smooth.
4. With the vinaigrette dressing add the hot pasta, cooled broccoli, black olives pitted and chopped, and basil, toss to mix thoroughly. Cool all to room temperature and then serve.
Remember that can be covered with plastic wrap and refrigerated for 1 day.
1 lb (gr 454) short pasta such as fusilli, farfalle, or 
Remember that can be covered with plastic wrap and refrigerated for 1 day. 
