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Pasta salad with flavored sauce

Pasta salad with flavored sauce

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Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Pasta salad with aromatic sauce:

Bring water to a boil with salt, when it starts to boil, add the pasta. The pepper is cooked very little in olive oil. Mix the drained pasta with flavored sauce, bell pepper and flavored sauce and diced salami.

Pasta salad - a dish for a perfect summer menu

The ingredients you need for this food are the following:

- 60 gr of pitted olives, sliced

- a large tomato, cut into cubes

- 300 ml of your favorite dressing

- a few fresh basil leaves.

The way to prepare this salad is the following:

Put the water in a pot and when the liquid has boiled, add the pasta. Let them boil for 8-10 minutes or until they get the desired texture. After that, you can drain them, letting them cool. Meanwhile, put the vinegar and sugar in a pan and simmer for 1-2 minutes. In a large bowl, mix this sauce with your favorite salad dressing, then add pasta, cucumbers, olives, tomatoes, onions and bell peppers. Homogenize the mix and season it with salt and pepper to taste. Then, leave the pasta salad in the fridge, because it must be served cold. At the end, garnish it with some fresh basil leaves.

Isn't that so pasta salad seems to be as filling as it is tasty? Then, find out from here another recipe in which pasta makes a good home with greens: the one that teaches you how to season them with spinach!

Pasta salad with pesto sauce and pumpkin seeds

For the pesto sauce with peeled pumpkin seeds, put the parsley, mint, peeled pumpkin seeds, parmesan, garlic, garam masala spice mixture and salt in the covered food processor. Process until fine. Gradually add the oil with the food processor as you go. Process until well blended with the oil, and this mixture is fine.

For the pasta salad, boil the pasta according to the instructions on the package. Rinse them under cold water and drain well.

Mix the pesto sauce with the peeled pumpkin seeds and the yogurt in a large wire-mesh bowl until well blended. Add the pasta and the rest of the ingredients mixed to cover the pasta well. Serve immediately or refrigerate until served.

Pasta with yolks and tomato sauce (and a secret ingredient)

First and foremost, to my immense joy, I found fresh yolks at Lidl. I like yolks very, very much and I hunt them everywhere in whatever form I find them: fresh, dried or marinated. In addition to the wonderful color that gives them their name, the yolks have a rich and unmistakable aroma, slightly fruity, slightly peppery.

Their aroma is released very well in contact with a fat, either vegetable oil, as in my recipe today, or in butter or greasy cream. The yolks retain their wonderful aroma even by drying, although in this way they lose their texture. On the other hand, by marinating, they have a certain texture, but lose their flavor. We can only enjoy all their qualities by cooking them in the summer, when we find them fresh.

But as for the flavors of today's recipe, that's not all! In addition to the yolks, we also made a wonderful sauce of fresh tomatoes, ours, Romanian, sweet and meaty. And the icing on the cake is the addition of inactive yeast flakes sprinkled before serving, an ingredient & # 8220secret & # 8221 that I really like because it tastes like dry Parmesan cheese.

I found out about the inactive yeast from Andie. I read to her for the first time that these flakes are not missing from the pantry, which made me curious and I wondered what they were and why someone would consume such a thing. I found out that this yeast has nothing to do with the one we put in the dough, but it is a mushroom that grows on sweet crops such as sugar cane, for example. It is collected, dried, packaged and that's it.

I understood the theory quickly, because there are many articles on the Internet that praise its qualities: inactive yeast is very rich in amino acids, B vitamins and minerals. Basically, though, I really didn't expect them to taste so good. Especially when we're fasting, I like to sprinkle yeast flakes on pasta, salads, potatoes or mushrooms, even cream soups. I go great with any food you would think to put Parmesan or grated cheese. Just don't overdo it! The recommended amount of consumption is 1-2 tablespoons per day (maximum 10 grams)!

Pasta salad with white sauce

A pasta salad recipe with white sauce from: pasta, prick ham, radishes, green onions, egg yolks, oil, lemon, sour cream, dill and salt.


  • 2 yolks
  • 200 g oil
  • 1 lemon
  • 2 tablespoons sour cream
  • dill
  • salt

Method of preparation:

In a bowl, rub the yolks with a little lemon juice and a pinch of salt. gradually incorporate the oil, as in mayonnaise. From time to time, add a drop of lemon juice.

At the end, add cream and finely chopped dill. If the sauce is too thick, thin it with a little water. Mix the sauce thus obtained with the pasta cooked separately and drained well of water, the ham cut into small cubes, the sliced ​​radishes and the green onion slices.

Match the taste of salt and leave to cool for a few minutes to blend the flavors.

A summer picnic, a potluck or a barbecue - these light pasta salads will be your pleasure. And watch it be the first bowl to become empty. They are full of a colorful mix of vegetables, homemade sauces and cold pasta.

Sweet and tangy pasta salad

We can't seriously get tired of that creamy balsamic vinegar sauce, sprinkled over rattans and fresh vegetables.

Get the recipe from Good Housekeeping & # 187

Pasta salad for shrimp, lemon and Gemelli Party

Dill, mustard and capers are just some of the flavors that spice up this light summer dinner.

Get the recipe at Good Housekeeping & # 187

Pasta rifles, olives, mozzarella and red wine vinegar come together in this modern Italian dish that everyone will love.

Get the recipe from Delish & # 187

Pasta with chicken, vegetables and pesto with spinach

Serve this kind of (almost) uncooked food when the weather starts to warm up - it's full of fresh flavors, such as grape tomatoes and red onions, tossed with a lemon spinach pesto & # 238 226ie.

Get the recipe for Women's Day & # 187

Sicilian pasta salad

Take a mini Mediterranean vacation with this simple, six-ingredient recipe. Use penne, orecchiette or shells for the base and then cover with delicious Italian favorites such as ricotta and radicchio. Hello beautiful!

Get the recipe from Redbook & # 187

Tuscan tortellini pasta salad

You may not be able to go to Tuscany for dinner, but this pasta salad made with cheese tortellini, fresh spinach and salami will make you feel like you are there.

Get the recipe from Delish & # 187

Antipasto pasta salad

Sun-dried tomatoes, crispy vegetables and salted proscuitto work together effortlessly in a pasta dish inspired by your favorite Italian appetizer.

Get the recipe from Redbook & # 187

Pasta salad with strawberries

Sweet and salty come together in this delicious salad made with strawberries, feta cheese and balsamic vinegar.

Get the recipe from Delish & # 187

Avocado pasta salad

Who needs boring salad dressing when you have creamy avocado and lime juice to add to your pasta salad?

Get the recipe from Spend Money "

Bowtie Pasta Caesar Salad

& # 206Improve your Caesar salad by adding butterfly pasta and grilled chicken. (And lots of croutons, of course!)

Get the recipe from the girl who ate everything

Your favorite at lunch, now in the form of a salad.

Get the recipe from Life in the Lofthouse & # 187

Greek pasta salad with red wine vinegar

Access the farmers market for seasonal vegetables that will amplify old feathers or rattles. A homemade vinaigrette with hints of oregano and garlic adds the finishing touch.

Get the recipe from Just a Taste & # 187

Macaroni salad with deviled egg

Deviled eggs can be more than appetizers, you know. This recipe uses eggs, macaroni and mustard for a pasta salad that pleases the crowd.

Get the recipe from Butter Your Biscuit & # 187

Grandpa's pasta salad

The plentiful help of chopped pepperoni will win over the meat lovers of the party, but the secret mixture of homemade spices will bring it back for a few seconds.

Get the recipe from Iowa Girl Eats & # 187

You can also travel outside the Mediterranean and for inspiration for pasta salad - this version uses a mixture of lettuce and ramen for a basic Asian take on summer.

Get the recipe at Table for Two & # 187

Bring a large batch of this pasta salad to any yard party you attend this summer. We have a feeling it will go fast.

Get the recipe from Cooking Classy & # 187

Mexican street corn pasta salad

Who said pasta should be Italian? Give it a southwestern twist with a creamy chili-lime sauce and fried corn.

Get the recipe for Chelsea & # 187's messy apron

Pesto pasta with grilled chicken

David, the foodie blogger behind Spiced, recommends making Basil Pesto bombs with the bumper crop from your vegetable garden. Add them to summer recipes like this or & # 238freeze them for a delicious winter start on the road.

Get the recipe from Spiced & # 187

Pasta salad with artichoke dip with spinach

Party lovers already love spinach dipping, so remix those creamy flavors with a mixture of pasta salad. This recipe is seasoned with a mixture of vegetable soup for concentrated flavor, without all the work.

Get the recipe for Spend Money "

Italian salad Tortellini

A salty trio of salami, capicola ham and pepperoni puts this pasta dish filled with cheese right on the alley of a meat lover.

Get the recipe at Will Cook for Smiles & # 187

Traditionalists will love this classic combination: spiral pasta, Italian sauce, salami, cheese, tomatoes and cucumbers. Remove the cut and cut!

Get the recipe at Love Grows Wild & # 187

Bruschetta pasta salad

Red, cheese, basil - the Italians definitely put that combination of flavors. Turn the summer appetizer into a stronger part with a box of orecchiette. The pasta in the shape of a bowl will bring out the bruschetta for a garlic snack in each bite.

Get the recipe at A Pretty Life & # 187

Mediterranean pasta salad

Go wild and add artichoke hearts, arugula, scallions and capers to this Cat Express-inspired cat recipe from Cafe Express. If it still feels light, blogger Marzia recommends throwing away cooked chicken for a more enjoyable entree.

Get the recipe at Little Spice Jar & # 187

It's the pasta version of your absolute favorite panini - cherry tomatoes, mozzarella pearls, freshly chopped basil and pesto for gain.

Get the recipe at Pip and Ebby & # 187

Turn your pizza toppings into salad supplements - plus those mini pepperoni are too cute to leave! If you're somehow stuck with leftovers, blogger Christy recommends heating them with seafood sauce for a second meal.

Get the recipe for The Girl Who Eat Everything & # 187

Pesto pasta with sun-dried tomatoes and fried asparagus

This kind of pasta food becomes worthy of Instagram after you cover it with a fried egg. The dinner is served!

Get the recipe at Damn Delicious & # 187

Paula Deen's Macaroni Salad

"I make macaroni salad the same way I make potato salad," says Paula Deen. & quotCald. It brings out more flavor and is so good. It has pepper, scallions and crispy celery. & Quot

Get the recipe for Women's Day & # 187

Soba noodles with shrimp, snow peas and carrots

Forget about food - this quick Asian noodle salad contains all the flavor and a fraction of the fat compared to its restaurant counterpart.

Get the recipe at Good Housekeeping & # 187

Mediterranean pasta salad

When the recipe calls for "plenty of feta cheese," it's hard to go wrong. A simple bandage with lemon adds a final, fragrant touch.

Get the recipe at Gimme Some Oven & # 187

Pasta Salad Fava-Beans with Pesto with Garlic-Scape

For a lighter version, reduce the amount of parmesan, pistachio and olive oil and replace it with the low-fat feta. But no judgment if you stick to the original portions.

This recipe requires absolutely no effort, except for about 2 minutes of slicing and 2 minutes of frying. In addition, it easily turns into other dishes. Don't feel like a sandwich? Wipe the bread and eat it as a salad for dinner. Need a quick snack for a crowd? Slice the baguette into slices of toast and place slices of tomatoes and mozzarella and a basil leaf on top of each.

Get our recipe for Caprese Sandwich.

Eggplant salad-appetizer!

Eggplant salad is one of the most popular summer appetizers. And this eggplant recipe will become your favorite!


& # 8211 2 teaspoons salt (for boiling eggplant)

& # 8211 15 gr of hot chili peppers

& # 8211 3 tablespoons sesame oil (olive or vegetable oil)

& # 8211 1 teaspoon of aromatic mixture of dried vegetables or spice for Korean carrot

& # 8211 20 gr of fresh coriander

& # 8211 1 tablespoon 6% vinegar or lemon juice

& # 8211 1 tablespoon fried sesame.


1. Leave the eggplants in cold water for 1 hour, then remove the spine, cut them in half, place them in the pan with boiling water, add salt and cook for 5-6 minutes (no more) over medium heat, after the water boils.

2. Mix the Korean carrot spice with soy sauce, oil, paprika, chopped greens, chopped garlic and finely chopped hot peppers.

3. Add sesame and, optionally, vinegar or lemon juice.

4. Remove the eggplants through a sieve and let them drain for 1 minute, then cut them into straws.

5. Add the eggplant to the bowl with the flavored sauce, mix well and you can serve the appetizer.

Get a delicious salad both hot and cold. You can serve it with boiled potatoes, rice or meat.

Creamy white fasting sauce - recipe

Total cooking time: 20 minutes
Number of servings: 4-6


  • 350 grams of cauliflower bunches
  • ½ raw cashew cup
  • ¼ cup of olive oil
  • ½ cup of water
  • 2 cloves of garlic
  • 2 tablespoons lemon juice
  • ½ teaspoon of mustard
  • optional: 2 tablespoons inactive yeast flakes
  • 1 teaspoon salt
  • pepper to taste

Method of preparation

Put a saucepan of water and salt on the fire. Unwrap the small cauliflower bunches and wash them. Boil it with the cashews for about 8-10 minutes.

The fork should penetrate easily through the cauliflower.

Drain the water and transfer the two ingredients to the blender. Add the rest of the ingredients and mix until a homogeneous, fine composition results.

This is the fasting sauce that you can keep in the fridge in a glass jar.

Boil a packet of pasta (regardless of shape or size) and use this sauce. If necessary, thin it with a little water from which the pasta was boiled.

White fasting sauce can also be added to vegetable salads, such as potato, spinach or other greens, apples and nuts, broccoli, cabbage, carrots, celery or mushrooms.

You can also use it for sandwiches or stuffed sticks.

Unlike sauces that contain dairy or eggs, it does not have many calories or saturated fats.

Duck breast salad

1. Wash the duck breast and boil it in meat and wine soup. Add a pinch of salt and garlic cloves. After boiling, cut the meat into slices and pull in a little melted butter.

2. Separately, caramelize the sugar. Add the orange juice, tomato sauce, sour cream and 100 ml of water. Bring to the boil, over low heat, until the sauce is bound.

3. Distribute rocket leaves, walnuts and duck breast slices on plates. Sprinkle the duck breast with a little sauce and serve with orange cubes.

4. Tip: Duck breast salad can be served and sprinkled with sauce quickly prepared from four tablespoons of olive oil, a pinch of salt, a teaspoon of honey and two tablespoons of balsamic vinegar.

1 duck breast
500 ml white wine
500 ml meat soup
2-3 cloves of garlic
2 tablespoons butter
300 g arugula
100 g nuts
2 tablespoons sugar
For the sauce
100 ml of tomato sauce
500 ml cream
1 orange