Pasta Salad with Salmon and Pistachios

Name: Pasta Salad with Salmon and Pistachios
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4 Portionen
Ingredients: 320 g pasta; 2 piece salmon slices; 150 g pistachio pesto; 150 g mozzarella cheeses; 4 tbsp extra virgin olive oil; 1 clove garlic; fine salt; parsley

Rice or pasta salad

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Cook Time

2 h 5 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This pasta salad with salmon and pistachios is a fresh and colorful dish, perfect for summer or for a quick and tasty lunch. I often prepare it when I have guests for lunch because it is easy to make and everyone always likes it. The pistachio pesto gives a unique and unmistakable flavor, which perfectly matches the delicacy of the salmon. The small mozzarella cheeses add a touch of freshness and creaminess. It is prepared in a short time and can be enjoyed cold, ideal for hot days. A great alternative to the usual pasta salad!

Ingredients (8 ingredients)

320 g pasta
2 piece salmon slices
150 g pistachio pesto
150 g mozzarella cheeses
4 tbsp extra virgin olive oil
1 clove garlic
fine salt
parsley

Preparation (9 steps)

Garlic and parsley in the Mixtopf

Thermomix® Setting

3 sec/Speed 7

Put a peeled clove of garlic and a bunch of fresh parsley in the Mixtopf. Chop for 3 Sec./Stufe 7.

Sauté garlic and parsley

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 4 tablespoons of extra virgin olive oil and a pinch of fine salt to the Mixtopf. Sauté for 3 Min./120°C/Stufe 1.

180

Cook the salmon (in a pan)

Remove the sautéed mixture from the Mixtopf and set aside. In a non-stick pan, cook the 2 salmon slices for about 2 minutes per side, until cooked but still tender. Do not use the Thermomix to cook the salmon.

Crumble the salmon

Remove the skin from the cooked salmon and crumble it with a fork. Put the crumbled salmon in the refrigerator for 30 minutes to cool it.

Cook the pasta

In the meantime, cook 320 g of pasta in plenty of salted water according to the instructions on the package. Drain the pasta.

Cool the pasta

Put the drained pasta in a spacious bowl. Add 2 tablespoons of extra virgin olive oil and mix. Put the bowl in the refrigerator for 30 minutes to cool the pasta.

Combine the ingredients

Take the pasta from the refrigerator and add the crumbled salmon, 150 g of pistachio pesto and 150 g of well-drained small mozzarella cheeses. Mix gently until all ingredients are combined.