Tested till perfect Summer Pasta Salad
Summer Pasta Salad
Photography by Leila Ashtari

Summer Pasta Salad

Serve this light summery salad with crispy, homemade Parmesan Breadsticks (see recipe below).

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 cups 4cupsfusilli pasta
  • 2 cups 2cupssugar snap peasugar snap peas or snow peas, trimmed
  • 2 tbsp 2tbspextra virgin olive oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 oz 4ozthinly sliced smoked turkey or smoked chicken, cut_in strips
  • 2 cups 2cupshalved cherry tomatocherry tomatoes
  • 2 cups 2cupsfresh basil, chopped
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 1/4 cup 1/4cuppine nutpine nuts, toasted
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In large pot of boiling salted water, cook pasta for 4 minutes. Add peas; cook until pasta is tender but firm, about 2 minutes. Drain and rinse under cold water; drain and transfer to serving bowl. Sprinkle with oil, salt and pepper; toss to coat.

Add turkey, tomatoes, basil and cheese; toss to combine. Garnish with pine nuts.

Additional information :

Parmesan Breadsticks

1 lb (500 g) pizza or bread dough
2 tbsp (25 mL) olive oil
1/4 cup (50 mL) grated Parmesan cheese

On lightly floured surface, roll out dough to 14- x 10-inch (35 x 25 cm) rectangle; cut lengthwise into 10 strips. Brush with oil; sprinkle with cheese, pressing to adhere. Twist each strip into spiral; place on greased rimmed baking sheet.

Bake in centre of 400°F (200°C) oven until golden and puffed, about 12 minutes. Makes 10 pieces.

Nutritional Information Per serving: about

cal 514 pro 25g total fat 19g sat. fat 5g
carb 62g fibre 7g chol 31mg sodium 706mg

% RDI:

calcium 23 iron 31 vit A 7 vit C 58
folate 65
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