Salada de Macarrão para o Verão ☀️ | Colorida, Geladinha e Perfeita para Buffet e Delivery

Summer has arrived, and with it comes the desire to eat lighter, fresher, more colorful and flavorful dishes. In today's video, Chef Felipe Caputo, in partnership with Grano Congelados, teaches how to make a chilled pasta salad, full of flair, with roasted vegetables, fresh herb sauce, lemon, mustard and a special touch of turmeric in the pasta. It's a perfect recipe for those who want to innovate on the menu of their restaurant, buffet, delivery service or even at home, with a practical, beautiful and extremely versatile option. A great option to serve as: • summer side dish • cold buffet dish • salad for delivery • refreshing appetizer • light and colorful meal INGREDIENTS: Vegetables: • 500g of Grano Classic Frozen Mix • Olive oil to taste • Salt to taste • Black pepper to taste • Spicy paprika to taste • Smoked paprika to taste Pasta: • 300g of penne pasta • Water for cooking • Salt to taste • 1 teaspoon of turmeric Toppings: • 200g of cherry tomatoes or mini tomatoes, halved • ½ cup of sliced ​​black or green olives • Parmesan cheese shavings to finish Sicilian Lemon, Herb and Dijon Sauce: • ⅓ cup of olive oil Extra-virgin olive oil • Juice of ½ Sicilian lemon • Zest of ½ Sicilian lemon • 2 tablespoons of Grano Frozen Basil • 2 tablespoons of Grano Frozen Parsley • 1 teaspoon of Dijon mustard • 1 teaspoon of chili flakes • Salt to taste • Black pepper to taste PREPARATION METHOD: Roasted Vegetables: • Preheat oven to 200°C (390°F). • Spread the Grano Classic Mix (still frozen) in a large baking pan, forming a single layer. • Drizzle with olive oil and season with salt, black pepper, hot paprika, and smoked paprika. • Bake for 20 to 25 minutes, stirring halfway through, until golden brown and aromatic. • Remove from oven and let cool. Pasta: • Cook the penne pasta in plenty of boiling water with salt and turmeric until al dente. • Drain well and, while still hot, drizzle with olive oil, mixing to loosen the pasta. • Let cool completely. Sauce: • In a bowl, mix the olive oil, lemon juice and zest, Dijon mustard, Grano basil and parsley, chili flakes, salt, and black pepper. • Mix well until you obtain a smooth sauce. Assembly: • In a large bowl, mix the cooled pasta, roasted vegetables, tomatoes, and olives. • Drizzle with the sauce and mix gently. • Finish with Parmesan shavings. • Serve cold, as a light, fresh, and flavorful summer salad. TIPS: • Grano ingredients go straight from the freezer to preparation. • Perfect for advance preparation and practical meals. • Ideal for light lunches, packed lunches, or summer gatherings. Chapters: 00:01 – The perfect pasta salad for summer 00:25 – Recipe presentation 01:03 – How to cook pasta for salad 01:15 – Turmeric in pasta water: color and flavor 02:01 – The classic mix from Grano Congelados 03:21 – Seasoning vegetables before baking 04:00 – How to cool pasta without losing color and aroma 04:49 – Herb sauce with parsley and basil 05:53 – Lemon, mustard, and sauce seasonings 07:28 – Assembling the pasta salad 08:35 – Finishing with Parmesan cheese 08:50 – Tips for buffets, delivery, and side dishes ✨ Caputo School has evolved and is now Caputo Prime — a recipe platform. A true "kitchen streaming" experience, with over 400 video recipes and 4 new ones every month. Click below to receive all the information on how to join Caputo Prime: 👉 https://wa.link/l5hqik 👈 Follow me on Instagram:   / felipecaputo   #PastaSalad #SummerRecipe #ChefFelipeCaputo #GranoFrozenFoods #ColdSalad #ColdPasta #SummerBuffet #LightRecipe