Pasta salad with mussels and potatoes

Did you ever tried the pasta salad with mussels and potatoes?
Get ready for an explosion of taste!
Find out how to transform a simple plate in a true masterpiece.
With a few ingredients you will have a first course that will be perfect for your dinner or for your light lunch. This is a family recipe, made it with the same kind of pasta that my grandma used to use but if you prefer another kind of pasta, don’t worry, the result will be the same. My grandma used the pipe rigate because sometimes the mussels would get inside, giving an explosion of flavor.
In my case, I had prepared a mussels with pepper and I had some mussels left over, so I took advantage of it. So if you are looking for a perfect summer dish for these hot evenings, I assure you that this first course is ideal.
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  • CuisineItalian

Ingredients

11.2 ounces pasta (the one you prefer)
4 potatoes (average)
7 ounces frozen peas
10 tomatoes
7 ounces mussels
q.s. salt
q.s. extra-virgin olive oil
5 leaves basil
2 tablespoons green olives

322,89 Kcal
calories per serving
Info Close
  • Power 322,89 (Kcal)
  • Carbohydrates 52,25 (g) of which sugars 4,33 (g)
  • Proteins 15,45 (g)
  • Fat 6,23 (g) of which saturated 1,14 (g)of which unsaturated 2,73 (g)
  • Fibers 6,44 (g)
  • Sodium 751,90 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Tools

1 Pan
1 Saucepan

Steps

The first thing to do is boil the potatoes.

In another pan, cook the frozen peas with a little onion, salt and extra virgin olive oil.

Boil the pipe rigate in plenty of salted water.

When the pasta is almost cooked, drain it well and pour it into a possibly freezer-cold bowl, season with extra virgin olive oil and let it cool well.

In the meantime, cut the tomatoes in half and

pour them into a bowl with the cooked and drained peas.

Add a few basil leaves and

the previously prepared mussel pepper sauce by opening the mussels on the stove with garlic, extra virgin olive oil and parsley. The recipe can be found among the ingredients.

Add the now cold potatoes and cut them into cubes.

Mix well and

add a little of the cooking water from the mussels.

Finally, the olives and another drizzle of oil.

Leave to rest in the fridge and enjoy this amazing pasta salad with mussels and potatoes.

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