Traditional recipes

Salad with colorful pasta

Salad with colorful pasta


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Boil the pasta according to the instructions on the package, after it is cooked, put it under a stream of cold water and let it drain.

Cut all the ingredients into cubes, and put the cheese on the large grater. Boil the frozen vegetables for 20 minutes and drain.

Mayonnaise: 1 whole egg and 2 teaspoons mustard mix with the blender and gradually add the oil. At the end add 3 tablespoons of yogurt

Mix all the ingredients and season with salt and pepper



Pasta Salad with Quinoa (Video)

Usually I try to tempt David from the evening with what he is going to receive in the package the next day, or we sweep the stalls in the market together, or the store shelves, until something appears! I had such a resounding success with the sandwiches, the martyrs of September, the rice pudding. And when he started asking for pasta, I jumped for joy because now we can find quinoa pasta in our country, I don't have to bring it from other lands. and I was sure I could play indefinitely with pasta, pasta, pasta, pasta.

That's how David put the pasta and all the other ingredients for the filming in my basket. He pulled me straight out of the bowl without worrying that Edy was also there with the spoon. But let's get to work, I say!

Below is the movie and the recipe:

Time required:25 minutes

Necessary ingredients

Spiral quinoa pasta, naturally colored

White or red beans

Black olives without acircmbure

For dressing

olive oil obtained by cold pressing

Optional: onion or leek slices!

How come:

Boil the pasta according to the instructions on the package and when it is cooled, add the ingredients in such quantities. It is ideal to engage the little ones in the kitchen, so they will eat me as you see David in the movie, with great desire!

Separately, in a bowl, I mixed the oil with the salt, pepper and herbs. Incorporate all carefully and serve cold! It turned out so good that they took it straight from the bowl - David, Edy, Mirela and Claudia!


Colored muffins

Ideal to add color and flavor to the Easter meal.

Ingredient:

100g softened butter
100g old powder
2 eggs husband
100g flour
ammonium for cakes
peel and juice of a lemon
2 tablespoons milk
100g sugar for icing
food coloring, colored candies for decoration

Preparation:

Turn on the oven and let it heat up. Aligns 12 shapes for paper muffins or aluminum foil on the table.
Mix the butter and sugar in a large bowl, using a mixer.
Beat the eggs, adding them little by little.
Add flour, ammonia for cakes and milk, then mix until you get a homogeneous paste.
Pour the mixture into the muffin tins.
Put them in the oven and leave them until they grow and acquire a golden color.
Take them out and leave them to cool.

Add two tablespoons of lemon juice to the icing sugar and mix until a cream is formed.
Divide the glaze into different dishes and add different food colors to each bowl so that you have more colored glaze.
Pour the icing on the cakes and decorate with candy or candied fruit as you wish.

Preparation time: 15 minutes
Baking time: 20-25 minutes
Caloric value: 171 calories / serving


Assorted pasta salad with colorful vegetables

An assorted pasta salad recipe with colorful vegetables from: pasta, salt, pepper, broccoli, peas, cherry tomatoes, parsley, yogurt, sour cream, lemon juice, corn kernels and mozzarella.

Ingredient:

  • 400 g short pasta (farfalle or spirelli)
  • salt
  • pepper
  • 250 g broccoli
  • 150 g frozen peas
  • 200 g cherry tomatoes
  • 1 bunch parsley
  • 250 g natural yogurt
  • 3 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1 powdered sugar
  • 125 g corn kernels (canned)
  • 150 g bile of mozzarella

Method of preparation:

The pasta is boiled in a large amount of boiling water with boiling salt, according to the instructions on the package. Prepare the vegetables. Separate the broccoli bunches and cut the stalks into slices.

Boil the bouquets, together with the frozen peas, in a small amount of boiling water with a pinch of salt, scald for about 3 minutes, remove, pass through a stream of cold water and allow to drain. Cut the cherry tomatoes into quarters.

For dressing, wash the parsley, wipe, clean and chop. Mix the yogurt with the cream, lemon juice and chopped parsley. Season with salt, pepper and powdered sugar.

Drain the corn kernels and mozzarella. They pass Easter through a stream of cold water and allow to drain. In a salad bowl, mix the pasta with all the vegetables, the dressing and the mozzarella balls. Distribute in bowls and serve salad.


Colorful Italian pasta - the recipe for success

"We will make black pasta, colored with cuttlefish ink. We beat the egg, now we add the cuttlefish ink. Two sachets, that means eight grams for three kilograms of pasta," the owners explain.
The pasta is made in a special machine. For the beginning, flour is poured, which is brought from Italy. Then add the composition for black pasta and a glass of water. The appliance knocks side by side, and when everything is ready, the pasta comes out directly in the desired shape.
"This is how cuttlefish pasta looks like. We can color it even more intensely, but the taste will be more intense than ink," the entrepreneurs explain.


10 light salad recipes

Every nutritionist talks about the importance of composing a colorful plate to diversify the amount of nutrients and vitamins and to make the best of all foods! Thinking about it, how about preparing a lightly colored pasta salad? This can also be a great way to encourage kids to eat salad!

Choose pastes with colored screw or others that are short, preferably integrated. Remember that for the preparation of the salad, cooking pasta should be al dente, more resistant. The dough should be cold when mixed with the other ingredients and spices.

You can add other vegetables and add herbs and sauces as you wish, as long as it is easy. It can be served hot or ice. See the recipes below and give it a try!

1. Recipe for light pasta pasta salad with kani

ingredient:

  • 500 grams of colored pasta
  • 250 grams of kani kama
  • 2 glasses of broccoli
  • 200 grams of frozen peas
  • 200 grams of green corn
  • 2 tablespoons skim yogurt.

Preparation method:

Cook the & quotal dente & quot pasta according to the instructions on the package, drain and set aside. In a salad bowl, place cold noodles, sliced ​​kani kama, chopped broccoli, peas and corn. Add the yogurt and mix gently. Serve the cold colored pasta salad.

2. Recipe for colored pasta salad with tuna

ingredient:

  • 2 cups colored pasta
  • ½ cup of fresh peas
  • ½ cup of green corn
  • 1 light tone box
  • 1 chopped tomato
  • 1/4 chopped onion
  • 2 tablespoons parsley
  • 2 tablespoons chopped walnuts (optional)
  • salt to taste
  • pepper to taste.
  • 2 tablespoons olive oil
  • 3 tablespoons ricotta cream
  • 1 mustard dessert
  • 3 tablespoons light mayonnaise.

Preparation method:

Mix all the sauce ingredients in a bowl. Book it. Cook the pasta until al dente, drain, pass in cold water and incorporate the other chopped ingredients from the salad. Mix the sauce, serve with salt and freshly tasted pepper and then serve.

3. Recipe for colorful pasta salad with potato and carrot

ingredient:

  • 1 pack of colored pasta with colored screw
  • 5 potatoes
  • 3 carrots
  • 1 cup green corn
  • 1 cup peas
  • 1/2 chopped onion
  • 100 grams of lean ham in cubes
  • 2 seedless tomatoes
  • 10 green olives
  • chopped parsley to taste
  • salt to taste
  • 1 pinch of white pepper
  • 5 tablespoons light mayonnaise
  • 1 lemon extinguished.

Preparation method:

Put the pasta to cook in a saucepan with boiling water. In another pan put the potatoes and carrots, also for cooking, cut into medium cubes. In a bowl, combine peas, corn, olives, chopped tomatoes, parsley, salt, pepper, chopped onion and reserve the ham. When the pasta is al dente, drain, pass in cold water to stop cooking and reserve. When the potatoes and carrots are cooked, do the same. Include in the salad and add squeezed lemon. Add mayonnaise and mix well. Light to cool and serve!

4. Recipe for pasta salad colored with light and pepper

ingredient:

  • 275 g of whole colored screw
  • 1 pinch of salt
  • 100 g of sliced ​​pods
  • 1 diced red pepper
  • 2 tablespoons freshly chopped basil
  • 1/2 cup black olives
  • 4 tablespoons olive oil
  • 1/2 teaspoon mustard seeds
  • 2 tablespoons white wine vinegar
  • 1 clove of crushed garlic.

Preparation method:

Cook the pasta in boiling salted water, drain and set aside. Lightly cook the peppers in water with a little salt. Drain and run under cold water to stop cooking. In a bowl, add the vegetables, add the pasta, basil, olives and stir. Refrigerate for 1 hour. Before serving, add the other spice ingredients and serve!

5. Recipe for a colorful pasta salad with pumpkin and cabbage

ingredient:

  • 1 pack of colored screw type pasta
  • 3 cloves garlic, chopped
  • 1 small chopped onion
  • 2 carrots cut into strips
  • 2 chopped zucchini
  • ½ chopped purple cabbage
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • thyme for taste
  • oregano the taste
  • salt to taste
  • pepper to taste.

Preparation method:

Place the cooking noodles according to the instructions on the package. When it is at the desired point, drain and allow to cool. In a large saucepan, heat the olive oil and put the onion, add and add the garlic. Add the carrot and zucchini, mix and cook for another 3 minutes. Add cabbage and spices. Mix well. Add the already cooked pasta and mix. Taste and beat the salt. Wait to be served and served. If you want, you can take it in the fridge and serve it cold.

6. Colorful pasta salad recipe with smoked chicken

ingredient:

  • 1 smoked and chopped chicken
  • olive oil to taste
  • 1 large chopped onion
  • 4 cloves garlic, chopped
  • 3 seedless and chopped tomato seeds
  • 1 small eggplant cut into cubes
  • 1/2 small chopped pepper
  • 1 diced carrot
  • 500 grams of wholemeal pasta
  • 1 orange
  • 1/2 lemon
  • salt to taste.

Preparation method:

Cook the pasta until al dente. Drain and set aside until cool. In a pan, heat a little olive oil and drop the onion and garlic. Add the tomatoes, eggplant and cook, stirring occasionally, for 4 minutes or until vegetables are cooked through. Add the pepper, carrot and cook for another 2 minutes. Mix the chicken and chopped pasta.

For the sauce: mix the orange juice and lemon juice, a little olive oil and salt. Bring the salad and serve cold.

7. Recipe for colorful pickled pasta salad

ingredient:

  • 2 cucumbers cut into stems
  • 4 radishes, cut into small pieces
  • 1/2 cup apple cider vinegar
  • 2 teaspoons salt
  • 1 alfalfa cabbage
  • 400 grams of whole colored table
  • olive oil to taste
  • freshly ground black pepper to taste.

Preparation method:

Cut cucumbers and radishes into thin slices. Put in a bowl and mix the vinegar and salt. Put a weight on the bowl with the cucumber and radish. Let it rest for at least 30 minutes.

After that, squeeze out the excess liquid. This helps keep the pickles crispy. Add to pasta, cooked al dente and cold, add the alfalfa sprouts, season with olive oil and pepper. Serve cold.

8. Recipe for light colored pasta salad

ingredient:

  • 1 glass of yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons mayonnaise
  • 3 cups of colorful butterflies cooked al dente
  • 1 cup of unprinted carrot tea
  • 200 grams of smoked turkey and chopped into small cubes
  • 1 1/2 cups chopped
  • 1 cup of boiled tea, cut into small cubes
  • 1 cup cherry tomatoes cut in half
  • 1/2 cup chopped pickles
  • 1 cup teaspoon green olives sown
  • 3 tablespoons chopped green onions
  • salt to taste.

Preparation method:

Mix the low-fat yogurt, olive oil, salt and mayonnaise and set aside. In a bowl, mix all the salad ingredients, except the spring onions. Add the sauce and mix well. Discard the chives and then serve.

9. Light pasta recipe with light and nuts

ingredient:

  • 500 g full color fusilli
  • 16 cherry tomatoes cut in half
  • 4 medium slices of cubed white cheese
  • 8 Brazil nuts in chips
  • 1 tablespoon olive oil
  • salt to taste
  • chopped basil tasted
  • 2 tablespoons flax seeds.

Preparation method:

In a saucepan with water cook the pasta in water and salt until al dente. Wait for the coolness, transfer the dough to a bowl or salad bowl and add the cherry tomatoes, white cheese, Brazil nuts, olive oil, salt and basil. Sprinkle with flax seeds and cool until ready to serve.

10. Leek-colored pasta salad recipe

ingredient:

  • 2 cups of colorful noodle tea
  • 1 glass of leek cut into thin slices
  • 10 cherry tomatoes cut in half
  • 3 tablespoons olive oil
  • the leaves of your choice
  • salt to taste
  • pepper to taste.

Preparation method:

Cook the pasta following in the pan with boiling water until cooked but strong. Drain with two tablespoons of olive oil. Let cool for two hours. Saute the leeks for 2 minutes in a pan with olive oil. Then add the tomatoes and mix. Season with salt and pepper and set aside. When incorporated cold into pasta salad and serve with green leaves.

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Cinnamon is a special and sweet aroma that enriches many tastes. In some parts of the world, cinnamon is used not only in sweet recipes, but also as a spice with salt, bottled in pepper, for example, and used for steaks and meat. For those who are not fans of sweet and sour foods, cinnamon can be used to prepare the most varied dessert recipes. It is an ingredient with an ar


Pasta salad with tuna and tzatziki

I did it on Saturday night and today it is not at all. And when you think that I doubled the quantities. Do I have to say how it was?
I also made the tzatzichi sauce according to your recipe (I've never heard of this sauce in my life, let alone making it.)
A whole man in the pan-Stefan-

:) You cooked a lot over the weekend, well at least your effort was rewarded. However, tuna pasta salad is an independent recipe - I just improved it by adding Tzatziki sauce. Tzatziki is very well known here, in Constanta, even in Bucharest I noticed the same thing.

this tzatziki sauce is made with cucumber and semolina.

The tzatziki sauce is made with yogurt and cucumber, without sour cream. Recipe of tzaztiki is on the blog, you can read it by clicking on the bold word)

I found the sauce ... I prepared the recipe and the result. DELICIOUS

I'm glad to hear that you did well and that you liked the salad. I hope he will keep an eye on other recipes on the blog.

yes very good salad would have been even better with more tzatziki sauce. I will also try the pasta with chicken and mushrooms, the Bulgarian and the Greek salad. I made the tzatziki sauce from a large yogurt 4 tablespoons sour cream, I tied it with dill and cucumber and I used it in ham rolls filled with a mixture of Mexican vegetables and a little cheese to bind


Bulgarian salad

  • 500 g potatoes
  • 250 g tomatoes
  • 2 bell peppers
  • 1 cucumber
  • 2 onions
  • 3 tablespoons oil
  • 1 teaspoon vinegar
  • salt

Boil the potatoes whole. The other vegetables are cleaned, washed and cut into thin slices. Cut the potatoes into cubes. Prepare a sauce of oil, vinegar and salt. Mix all the vegetables, pour the sauce over and mix. It can be garnished with lettuce or olives.


Boil potatoes, carrots, beets. The eggs will be boiled hard.

Of course, beets can also be cooked or boiled vacuum.

The fish will be finely chopped, as will the onions. The other ingredients can be given on the grater.

To make it sit better, I prefer to mix the fish with the onion, but it is a deviation from the classic recipe, in which each ingredient has its own separate layer.

Also, if the beets are too watery, keep them in a strainer for a few minutes.


Easter Chicken Salad

Like every chef, I like to experiment with combinations of ingredients from time to time.

And as you know, those of you who follow me and browse my recipes, I focus on family dishes that taste good but not taste good and here I mean the appearance. The recipes are successful, even very good and even if they have comments, they are not for their beauty, but for the art of conversation. it's true, I don't even like to moderate them ("make-up") because I appreciate them as they are, "natural"!


Boil the meat and remove the foam. Simmer over low heat until well penetrated. When it is ready, take it out of the juice and leave it to cool. cut it into cubes of the right size.

Separately, boil the pasta according to the instructions on the package.

Mayonnaise (I prefer the homemade one) I prepared it from 3 eggs (2 hard boiled yolks and 1 raw egg with egg white), a teaspoon of mustard, lemon juice and oil after the eyes, until a paste came out firm and tasty. I consider it somewhat dietetic but if you keep a diet, diet or you do not like fatty sauces you can put in the composition a few tablespoons of natural yogurt (without flavors).

In a large bowl put the diced meat, cooked pasta, corn kernels (possibly drained, if not vacuum) and mix lightly. Add the mayonnaise sauce to taste and preference!


Video: Ανοιξιάτικη μακαρονοσαλάτα με Μαγιονέζα Brava light (June 2022).


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