Summer is coming and we have a slowly growing desire for something fresh to eat for lunch or dinner. The pasta salad can be prepared in large quantities and served whenever there is a need, for a dinner with friends or in the family. An ideal lunchbox to take to the office or whenever you have bouts of hunger and, obviously also for outdoor picnics. For this salad it is best to use short pasta. If you want to change from the usual pennette you can experiment with conchigliette, ditalini, fusilli, farfalle and farfalline. You can also try spelt, dressed with ham and cherry tomatoes.

The Recipe:

Bring water to a boil and salt it, put in the pasta and cook it a few minutes less than specified on the package. When the pasta is well drained add a tablespoon of oil so that it does not stick and then let it cool down to room temperature. Prepare the dressing in a salad bowl while the pasta cools down. Cut the date tomatoes, season them with salt and allow them to make a little juice.

Cut the cooked ham into small pieces, peel the carrot and cut it into strips, peel the avocado and cut it into cubes or thin slices. Blend all the ingredients together, dressing with a drizzle of oil and a pinch of salt or pepper. Add the dressing to the pasta when it is lukewarm. Mix well and cool everything in the fridge.