Summer recipes already traditionally refer us to something light: often made with fresh ingredients, they seem to be lighter and less caloric than the winter alternatives. But is it really so? Think of rice salads: how often do we resort to mayonnaise, sausages and cans?
Same thing for a very simple pasta with pesto: if you don’t make pesto at home, make sure you buy something that at least comes close, when in reality you can find milk proteins, yogurt, sunflower oil, rapeseed oil, etc. in the pesto.
Today I show you some light and infallible summer recipes, but above all much less caloric than the traditional versions and with a low glycemic index, which is not bad. They are all cold dishes, which can also be kept for a couple of days.

LIGHT AND INFALLIBLE SUMMER RECIPES:
The light pasta salad: take a large yellow or green pepper, two or three large courgettes, two tablespoons of green olives. 4 coppery tomatoes, a clove of garlic, 200 g of slices or primosale cheese and 280 g of pasta such as rigatoni or pennette. Cut the pepper and courgettes into chunks and sauté them in a pan with a tablespoon of oil, salt and pepper. Separately, cut the coppery tomatoes (for salad) into chunks and keep them for a while to drain. Boil the pasta al dente and in the meantime rub a serving bowl with the garlic clove, put the cooked and raw vegetables in it, then some coarsely priced basil, the sliced ​​olives and the chopped cheese into cubes. Drain the pasta well, cool it under running water, rinse it and put it in the cup. Add three tablespoons of oil, 

Crudaiola with rocket: take some red tomatoes, cut them into small pieces and let them drain for a few hours. Peel a clove of garlic, cut it in two, and put it in a bowl together with the tomatoes, 2 tablespoons of oil, a handful of finely chopped rocket, salt, pepper and 2 tablespoons of grated hard salted ricotta. Keep the mixture in the fridge for a couple of hours at least. Then remove the cloves of garlic and add 350 g of potato gnocchi or 280 g of medium or short format pasta, plus two more generous spoonfuls of hard salted ricotta.

Warm turmeric rice salad: in a bowl, mix a hectogram of raw rice with 400 grams of raw potatoes in chunks, a teaspoon of turmeric, 3-4 courgettes in chunks, two yellow or red peppers, parsley, two tablespoons of grated percorino (optional), salt and pepper, two tablespoons of oil. Mix the ingredients very well and pour them into an oiled ovenproof dish with a tablespoon of oil. Then gradually add enough water to cover the vegetables up to half. Bake in the oven at 150 ° for the first half hour, and at 180 ° for a second half hour, until the water has completely evaporated. It is served lukewarm.