Fusilli bucati in salad

I fusilli with zucchini poverella they are one of my favorite pasta dishes.
So much so, when I prepare them, make lots of them, with lots of zucchini!

Clearly, getting them all out is not easy and so, after dinner, I dress them with a little more oil and put them in the fridge for the day to come.
And with some small additions, always from what is ready in the pantry, go ahead with another salad with leftovers!

Read the rest ...

Once prepared a beautiful bowl, the next day I poured the pasta,
I added a nice diced tomato (gently squeezing out excess water),
some nice fresh green beans boiled in water in the morning with a nice bunch of savory (this season I always prepare a nice amount to use in various ways over three days),
and the last bottom of mine peppers to the sour that despite my gluttony had not yet vanished.

No more oil was needed: among peppers and pasta there was already plenty of it.

I was tempted to even add some chopped feta but ... the bowl was already full!
And, despite the summer for now appears only on the calendar, here is put on the table another nice summer dish.

ADVICES AND NOTES:

• I often talk about my pasta salads; of recipes to use you can never say.
  After all, if it is not a question of preparing a salad for a picnic or a party, usually my summer pasta salads, like more rarely those of potatoes, are prepared with what is left in the fridge from the previous lunch or dinner. !
• I think everyone can, with various summer pasta dishes with vegetables, whip up a nice big salad for the next day.