Cool pasta salad

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A light and delicious caramelized pasta salad, I really liked it.

  • 200 gr pasta
  • 250 gr white cabbage
  • Cherry tomatoes
  • 100 gr of ham
  • 1 or
  • 200 ml oil
  • 2 tablespoons sour cream
  • lemon juice
  • dill
  • salt pepper

The quantities are indicative. I was thinking of adding a few cubes of Telemea cheese, but I gave up in the end. I still think it would have been appropriate.

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Cool pasta salad:

The pasta is boiled in water with a little salt. When they are cooked, they are strained and placed under a stream of cold water.

Make a mayonnaise from egg, oil and a little lemon juice. Sour cream is added over the mayonnaise.

The cabbage is cut into pieces, salted and peppered. The ham is also cut into thin slices.

Mix the pasta with the cabbage, ham and chopped tomatoes. Add the mayonnaise in which the finely chopped dill was added.

It is a light and very tasty salad.

Cool salad with cheese

• 400 g cus cus
• 3 large tomatoes
• 1 link arugula leaf, young spinach, sorrel, etc
• 1 fat red pepper
• 2 onions
• 1 carrot
• 100 g calamari green olives
• 300 g cheese
• 100 ml of grape seed oil
• juice from 2 lemons
• salt pepper.

Method of preparation:

Cut into cubes onions, peppers, carrots and tomatoes. Put the couscous in a bowl and pour hot water over it. Cover the bowl and let the couscous swell. Meanwhile, wash the arugula leaves, put them in a bowl, add sliced ​​tomatoes, olives and diced cheese. Beat the grape seed oil with the lemon juice, salt and pepper and when the mixture is homogeneous, pour it over the ingredients. Mix carefully so as not to crush the cheese. Spread the couscous on plates and place the resulting vegetables, cheese and sauce on top.

Salads you don't get tired of.

You think that now, on the eve of winter, salad is a much too light food. cool? But what if we offered you consistent salad recipes, delicious and suitable for this season?

Maybe no other dish provides more vitamins and minerals to your body like salad does. For this reason, it is advisable not to give up consuming it even when it is cold outside.

The vitamins they provide help your body fight fatigue, stress, become more resistant to cold and maintain immunity, essential in preventing viruses.

If you like full, consistent foods, you can prepare the salad according to these preferences, adding the ingredients you particularly like. In addition, you can adapt the content of salads depending on the season you are in.

In spring and summer, of course, you will opt for a larger amount of vegetables or fruits and less meat in salads, while in autumn and winter you have the freedom to add protein-rich foods to your salad, such as chicken, beef. , fish, eggs, pasta or croutons.

Recipes that might interest you

A delicious and filling sauce

An interesting and tasty appetizer.

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • & ltp & gt & lta href = & quothttps: //">200 g Broccoli VAPEUR Bonduelle & lt / a & gt & lt / p & gt
  • & ltp & gt250 g paste fusilli & lt / p & gt
  • & ltp & gt200 g lettuce & lt / p & gt
  • & ltp & gt100 g cherry tomatoes & lt / p & gt
  • & ltp & gt2 onion wires & lt / p & gt
  • & ltp & gt2 tablespoons olive oil & lt / p & gt
  • & ltp & gtLeg half a juice & ampacircie & lt / p & gt
  • & ltp & gtSare & lt / p & gt
  • & ltp & gtPiper & lt / p & gt

Boil the al dente pasta, drain it and keep the water, and then rinse them well with cold water and let them cool in a strainer.

We use the pasta water to prepare the Vapeur broccoli for 3 minutes, then we immediately pass it in cold water and let it cool well.

Cut the tomatoes into cubes, break the lettuce and cut the green onion rings into rounds.

Put the pasta, broccoli in a large bowl, add 2 tablespoons of olive oil and the juice of half a lemon. Mix well and season with salt and pepper.

Where does the Niçoise salad come from, which is the original recipe

Nice salad is a classic dish of Provencal and Occitan cuisine and perhaps the most famous tuna salad. Not once did I prepare it and I was not surprised to find out recently that, in fact, the Nissards do not completely agree with the dish known today all over the world as Salade Niçoise.

On the list of ingredients of this salad, when it is prepared at home, there are beans and artichokes, not to mention green beans and potatoes, which are included in the best known version of this classic recipe.

It seems that the one who committed the sacrilege & # 8211 from the point of view of the nissarzi ‘purists’ & # 8211 to add potatoes and green beans to the Niçoise salad was Auguste Escoffier, the most famous chef and author of cookbooks, himself born near Nice.

Well, if Auguste Escoffier himself made some concessions, interpreting this preparation in his own way, why wouldn't we do it too? Because we kept talking about low-calorie and light meals, the major deviation I allowed myself from Escoffier's version was to replace potatoes with buckwheat, a high-quality carbohydrate.

Basically, buckwheat is not a cereal, but a herbaceous plant, and is clearly superior to both potatoes and wheat or other cereals by the content of nutrients that protect the body from external factors. Buckwheat is rich in vitamins E, B1 and B2, but also in protein, carbohydrates, fiber, phosphorus, magnesium, copper, zinc, manganese, selenium and iron.

Well, buckwheat is one of the ingredients carefully chosen to give taste, consistency and flavor, and one of the salad varieties. RIO Sea Salads, and the challenge I received also provided the rule for choosing one ingredient from each assortment. I chose, as I said, buckwheat, hot peppers, tomatoes and black olives and I & # 8230 got to work!

Easter salad with yogurt sauce

Recipe of pasta salad with yogurt sauce it is prepared quickly and easily. It is consistent and refreshing. For the recipe of pasta salad with yogurt sauce (tzatziki) we can use any type of short pasta. I used pennes & # 8220Barilla & # 8221 from wholemeal flour.

From short pasta in combination with different vegetables, we can prepare very tasty salads, such as pasta salad with cooked vegetables. Until the pasta boils, prepare a yogurt and cucumber sauce and grate two fresh tomatoes that we let drain in a colander.

To get a pasta salad with tasty and good-looking yogurt sauce, it is necessary to cook the pasta 2-3 minutes less than the cooking time written on the package. We put them in a strainer, to drain the water well, then we pour a little oil over them and we mix them so that they don't stick together. Mix the cooked pasta with the yogurt and cucumber sauce and the two grated tomatoes just before serving the salad. It is a mandatory condition, so as not to soften the pasta from the acidity of the other ingredients. We mix a quantity of pasta and yogurt sauce that we consider to be consumed immediately, at the respective table.

We keep the rest of the pasta and yogurt sauce in separate bowls and combine them another time, when we want to eat this pasta salad again. I have the recipe for this pasta salad with yogurt sauce from the Greek chef Vasilis Kallidis.

But many times we are looking for new recipes because we want a different, tasty and especially fast food because we do not have much time to cook.

Cool pasta salad can be a great idea when we want to prepare a quick dinner but also when we have guests at the table because this recipe goes very well as an appetizer.

To prepare a large gate for the whole family we will need the following ingredients: a bag of pasta (for this recipe and for a pleasant appearance the fusilli go very well), 300 grams of chicken ham, a box of corn, 3 -5 pickles, a piece of cheese of the right size. Top with a homemade mayonnaise (we need 4 tablespoons of mayonnaise). I prepare raw egg mayonnaise most of the time because I use a blender to prepare it, but it can also be prepared with boiled eggs.

For the beginning, put the pasta to boil and in the meantime cut the ham and cheese into small cubes and cut the pickled cucumbers into thin slices.

Over the cooked pasta we will add ham, cheese, corn and cucumbers, and we will prepare mayonnaise (we can add more mustard in mayonnaise for a fresh and sour taste.

Mix the ingredients very well and then add the four tablespoons of mayonnaise. Stir until everything blends very well.

The salad can be eaten immediately after cooking or it can be left in the fridge for an hour if you want a much more refreshing option.

Pasta salad with chicken and tangerines

* 200 g paste (spiral)
* 1 boneless chicken breast (about 300 g)
* 1 onion
* 2-3 tangerines (or a can of tangerine compote)
* 200 g cheese (fatter and fresher)
* 150 g yogurt (preferably defatted)
* 50 g mayonnaise
* curry powder
* salt pepper
* green dill
* a little butter
* sunflower oil.

1. Boil the pasta in boiling water with salt and oil for about 10-12 minutes.
2. Let it drain.
3. Meanwhile, let the chicken breast seasoned with salt and pepper fry in butter over low heat until it blends.
4. Finely chop the onion (or put it on a small grater), cut the cheese into cubes, peel the mandarins and slice them, keeping the juice left by the fruit after serving.
5. If you use canned tangerines, drain and keep the juice. Chop the fried and cooled chicken.
6. For the sauce, mix the mayonnaise with the yogurt, tangerine juice, curry powder, pepper, finely chopped dill and salt to taste.
7. Mix all the ingredients and leave them to cool for about 30 minutes before serving.

Boil the pasta for 10-12 minutes or according to the instructions on the package and drain well. Boiled pasta is placed on a large plate and sprinkled with olive oil.

Heat the chicken soup in a large pan over medium heat. Add the garlic, onions and tomatoes and cook for 5 minutes or until the onion becomes transparent. Add the rest of the vegetables and leave for another 5 minutes on the fire. At the end, add the basil and oregano.

Pour the vegetables prepared over the pasta, mix well to obtain a homogeneous salad and leave in the fridge for an hour.

Salata tabbouleh by Jamie Oliver

Two simple and tasty recipes: salad and pasta. Tabbouleh Salad is a fresh and flavorful vegetable salad with bulgur. It is a salad that is going to be served as a side dish. Greens predominate, and the rest of the ingredients do not stand out too much.

Prepare the bulgur according to the instructions on the package. Let it soften and in the meantime chop finely and parsley, then green onions and garlic and put them in a bowl. Cut the tomatoes into small cubes and add them over the greens.

Once the bulgur is ready, squeeze any excess water if any. Then add 2 tablespoons of olive oil, salt and freshly ground black pepper and lemon juice. Mix well and let it absorb the juice.

Then add the rest of the greens and tomatoes, taste to see the balance between tastes, adjust if necessary (I put juice from 1 whole lemon) after which you can serve it.

If you leave it in the fridge for at least 1 hour, the tastes will blend even better. It is a delicious salad that you can take with you at a picnic. Serve the Tabbouleh salad as such or as a side dish.

Video: Η ΤΕΛΕΙΑ ΣΑΛΑΤΑ ΖΥΜΑΡΙΚΩΝ!! (August 2022).