The recipe your summer needs: creamy, quick, and 100% Thermomix 🌀
When the thermometer climbs above 30 °C and the oven becomes a sauna, there is only one sensible solution: cold, quick, and delicious recipes. And if you can prepare them with the Thermomix without dirtying half the kitchen, even better. Today there is a recipe that meets all the criteria to become your summer hit: creamy fusili salad.
This salad is not a boring mix of green leaves and lean dressing. No - this is a hearty, creamy salad in the style of an Italian picnic, with a Spanish twist: ham, mortadella, and mozzarella, all connected by a creamy mayonnaise dressing. And yes, the pasta is cooked to perfection in the Thermomix - if you have a kitchen robot, you should use it!
If you are looking for a simple recipe that truly everyone will enjoy (yes, even the "I don't like salad" types) and that you can prepare without breaking a sweat, keep reading.
Quantities for 4–6 people. Ideal as a main dish or side for barbecues, summer dinners, or picnics.
🍝 500 g fusili (spiral pasta), cooked and cooled
🧀 1 cup mozzarella, diced
🍖 1 cup cooked ham, cubed
🧂 1 cup mortadella, cubed
🍅 2 seeded tomatoes, diced
🟢 1/2 cup cooked peas
🥄 1 cup mayonnaise
🥛 2 cups cooking cream (or low-fat whipped cream)
🌿 Salt and pepper to taste
💧 1600 g water (for boiling the pasta)
🫒 A splash of extra virgin olive oil
Add water to the mixing bowl and heat for 10 min / 100 °C / speed 1.
Add salt and a splash of oil, then 1 min / 100 °C / speed 1.
Pour the pasta through the lid opening and cook according to the package instructions:
100 °C / reverse / gentle stir.
After cooking, drain and let cool well. The pasta should be al dente, as it will be mixed with the sauce later.
You can steam them in the steaming basket in the Thermomix or use pre-cooked ones. It is important that they are tender but not mushy.
In a large bowl, combine:
the cooled pasta
the mozzarella, ham, and mortadella in cubes
the cooked peas
the seeded tomatoes (avoiding excess liquid)
Gently combine with a large spoon or spatula.
In a separate bowl, mix mayonnaise with cream, a little salt, and pepper. For an extra kick: a splash of lemon juice, a dollop of Dijon mustard, or a pinch of mild curry powder. Yes, you read that right - curry! It adds a surprising but very fitting touch.
Carefully mix the sauce with the salad to ensure everything is well coated without breaking the ingredients apart.
Cover and let it chill in the refrigerator for at least 30 minutes - this enhances the flavors optimally.
Vegetarians visiting? Replace ham and mortadella with black olives, corn, or marinated tofu.
An Italian touch? Use pesto instead of mayonnaise and replace mozzarella with parmesan.
Preparing in advance? No problem - the salad keeps for up to 48 hours in the refrigerator. Stir well before serving if the sauce has settled.
Fancy presentation? Serve the salad in glasses or small bowls with a fresh basil leaf on top 🌿.
