Sweet pasta salad. Songs of pasta with mushrooms and kvassole. Pasta salad with greens
- Delicious Syrian salad with beetroot and peas. Salad from raw beet. Recipe with photo and video
Try this wonderful vitamin-packed salad with raw beet, carrots and peas. Ideal for winter and early spring, when there are no fresh vegetables to grow!
- Tarte Tatin with apples. Vegan (pisny) pie with apples on soft dough. Recipe with photo and video
Tarte Tatin or upside-down pie is one of my favorite recipes. This is a gorgeous French pie with apples and caramel on shortbread dough. Before speaking, it looks very impressive and will successfully decorate your Christmas table. The ingredients are simple and accessible! The pie does not contain eggs and milk, this is a simple recipe. And the relish of miracles!
- Vegan soup! "Rib" soup without rib. Song recipe with photos and video
Today we have a recipe for a unique vegan soup - chicken without fish. For me, the grass is simply delicious. A lot of people seem to really look like a yushka.
- Cream soup with watermelon and apple with rice. Recipe with PHOTO and VIDEO
I encourage you to prepare an extraordinary cream soup from baked watermelon and apples. Well, well, apple soup itself! At first glance, such a wedding seems amazing, but in reality it turns out even tasty. In less time, portioned varieties have grown...
- Green ravioli is a hybrid of ravioli and Uzbek chuchvara cookies. Recipe with photo and video
Ready-to-eat vegan (song) ravils made from greens. My daughter named this herb Travioli - even in the beginning it’s a herb :) I first tried the recipe for Uzbek green dumplings with kuk chuchvara, but I decided to modify the recipe at the very beginning. The dumplings need to be cooked for a long time, and the ravioli needs to be cooked richly!
- Vegetable cutlets with zucchini, cabbage and chickpea flour. Songs. Vegan. Gluten free.
I’m trying out a recipe for sheep cutlets with zucchini and cabbage with chickpeas. This is a great recipe, and besides, the cutlets are gluten-free.
A shortbread a la focaccia with basil serves as an excellent addition to the soup or the main herb in the crust of bread. And it’s also a completely independent, tasty vipka, similar to pizza.
The salad, which has always been incredibly brown, is ready to serve simply when prepared. Or it is possible to create a true masterpiece from our essential products so deliciously and originally that it can become an embellishment to any table, bringing joy and satisfaction.
Pisny salad with green quasole
(450 gr.), brush with finely chopped zibula, mix with crushed hair peas (200 gr.), cut into fractions of 3 chasnik and brinzy cubes (100 gr.). You can serve it either hot or cold.
Sweet salad in Italian style
A very tasty sweet salad comes out in the Italian style. Boil it with a length of ten khvilins. Meanwhile, in a frying pan, grease finely chopped cibulin, 300 g of tomatoes, pour in a bottle of dill and add 2 large spoons of zucchini. Cover the sauce with a lid and simmer with a stretch of fifteen khvilins. Place kvass on top of the herbs, pour over the sauce, add 2 crushed cloves to the chasnik, fresh oregano, thyme, mint and cool.
Sweet salad from colored pasta
The original sweet salad can be made by making it based on colored pasta. You need to boil 250 g of “voushok”, do not rinse it, but simply add water and add olive oil. Cut 2 large tomatoes into slices, cut the cibulin into slices, and cut the sprout into cubes. Add vegetables to pasta, including 120 g of olive halves. Season the salad with sill, freshly ground black pepper, oregano, chopped herbs and set aside until the wine has infused.
Pasta salad with corn
An excellent alternative to navy pasta is pasta with corn. You need to boil 200 grams of “roll”, pour in olive oil and mix with a can of canned corn. Combine the sauce in a blender with 2 tomatoes, a bunch of parsley and sprinkles, 2 chasnik cloves, and add salt. Now pour it over the sweet salad and sprinkle it with thick pine peas. Corn can be replaced with canned fermented sauerkraut or boiled cauliflower.
Assorted salad "Shvidky"
To do this, take 2 separate bags of 450 grams of frozen vegetables for greasing, place them in a deep saucepan and cook in olive oil according to instructions. At this time, finely chop the cibulin, crush 4 cloves into the chasnik and mix with the salad. You can add mayonnaise and chopped green cibul.
Eggplant salad
It is necessary to peel the cooked vegetable, cut into thin slices, add salt and pepper, and then brush with a top of oil until golden brown. Place the shmatochki on a paper towel to “mush” the curly fat, distribute it over a round paste, and then add a bunch of tomatoes. Toss the salad with chopped herbs and crush them with a chasnik.
Pisni fish salads
Songs of salads with fish have long been interchanged in Russian cuisine with “Donkey under a fur coat,” and there are no recipes for their preparation.
Salad "Delicious". Cut 3 boiled potatoes into medium cubes. Just make money with cucumber and apple. Mix the ingredients, add smoked mackerel fillets, cut into fibers, and chopped a bunch of parsley. Season the straw with olive oil, the juice of half a lemon and a pinch of zucchini and salt. Then put it in the refrigerator overnight to allow it to brew.
A Yuletide dish could be a salad of lightly salted salmon, which can be prepared for 10 khvilins. On top of the great herb, it is recommended to add hand-torn cherries and cubes of brinza, whole olives and lightly salted salmon. You can apply a mesh on the surface or sprinkle with olive oil and lemon juice. Salting the dish is not recommended.
Delicious!
Salad with pasta virobes (a bunch of recipes)
At whose post I offer you a bunch of pasta salads. Perhaps you have already prepared or prepared such salads and know their taste. And for those who have not yet begun to indulge in them, then you can prepare and appreciate the taste of such salads. Pasta sprouts come in any form, they can be eaten with any other products. Very tasty salads come out of different types of cheeses. I’m trying out a bunch of different salad recipes, they’re all delicious and delicious.
Salad with pasta and cheese
Ingredients: pasta virobi – 400 g, mozzarella cheese (Adigean, brinza) – 250 g, tomatoes – 4 pcs., sweet pepper – 1 pc., capers – 2 tbsp. l., chasnik - 2 cloves, Oliya Roslinna - 4 tbsp. l., ocet with tarragon - 2 tbsp. l., lemon - 1/2 pcs., parsley and basil rubana - 2 tbsp. l., black pepper, salt - for relish.
Preparation:
Boil the pasta in salted water, place it on a saucepan, season with 1 tbsp. l. Oliya and cool.
Peel sweet peppers and tomatoes, cut into cubes. Cut the zest from the lemon, squeeze the juice, and roll the zest into thin strips.
For the sauce: mix lemon juice, ocet, butter|butter|, ruby chasnik, salt|salt| and black pepper.
Eat pasta with prepared vegetables, capers, zest, greens and cheese, cut into cubes. Add sauce and stir. 
Salad with pasta and meat
Ingredients: poultry boiled meat – 100 g, cowhide – 100 g, pasta sparrows – 35 g, olives without brushes – 100 g, eggs – 3 pcs., sweet pepper – 1 pod, mayonnaise – 3 tbsp. l., Lettuce leaves - sprat, salt - to relish.
Preparation:
Boil the pasta in salted water, place on a plate and cool. Cut poultry and cowhide into small cubes, tomatoes, eggs, peppers, olives into large cubes. Redish for embellishment.
Prepare ingredients, season with salt and mix. Place the prepared salad onto the lettuce leaves and pour mayonnaise over the top. 
Pasta and mushroom salad
Ingredients: pasta - 250 g, cold greased veal - 300 g, pickled mushrooms - 250 g, tomatoes - 2 pcs., cucumbers - 1 pc., pickled cibul - 2 tbsp. l., green tsibulya - for relish, oliya - 4 tbsp. l., juice of lemon - 1 pc., black pepper, salt - for relish.
Preparation:
Boil the pasta sprouts in salted water and place on a plate. Cut the meat, mushrooms and tomatoes into cubes, and the cucumber into circles.
Combine pasta with vegetables and mushrooms, mix carefully and place in salad bowl.
For the sauce: mix olive oil, lemon juice, pepper and salt. Dress the salad. Sprinkle it with finely chopped green zibula, garnish it with the pasta and serve. 
Salad "Strokatiy"
Ingredients: canned corn – 100 g, green apple – 1 pc., chili pepper – 1 pod, pasta sparrows (figurni) – 80 g, mayonnaise or yogurt – 80 g, chasnik – 1 clove, parsley, salt – for relish, green cibul / Ripchasty - for relish, lemon juice - 1 tbsp. l., kvasol (canned or boiled) – 120 g.
Preparation:
Boil the pasta in a large amount of salted water so that the stench in the middle is removed from the solids. Make the water angry and cool it down.
Cut the apple, chili and sweet pepper into strips, the zucchini into small rings and mix. Add corn, kvass and pasta.
Mix mayonnaise, chopped chasnik, ground pepper, salt, chopped herbs, mix well and season the salad. Cool for 10 minutes; when serving, arrange the greens. 
Milanese salad
Ingredients: pasta sparrows (ribs or turtles) – 125 g, smoked fish fillet (cream of oseledtsia) – 200 g, apple – 2 pcs., celeri root – 1 cl., tsibula – 1 pc., mayonnaise – 3 – 4 tbsp. l., salt, pepper - for relish.
Preparation:
Boil the ribs in boiling salted water and place on a sieve. Peel the apple, remove the core and cut into cubes. Cut the fish into slices. Cut the celeri root into cubes. Combine prepared products and mix
Mix mayonnaise with grated tsibule, pepper and season the salad.
Delicious!
Exotic salads with pasta sprouts will delight you with the amazing taste of the pasta, since when choosing products you pay special attention to the juiciness and flavor of the pasta. For salads, choose only a side of pasta - from durum wheat, smooth, light or creamy, or mixed with grains.
To boil the pasta, fill a large saucepan 3/4 full with water so that the foam does not overflow. For 100 g of pasta, you need at least 1 liter of water and about 10 g of salt. Salt the boiled water; When you salt the cob, the water heats up more.
Place the pasta in boiling water. Stir, bring to a boil over high heat without a lid, and then change the heat. Do not cover the pan with a lid until the cooking is finished. Cooking time is indicated on the package. Don't overcook the pasta. There is no need to rinse the pasta side. To prevent the pasta from sticking, you can immediately mix it with some of the oil needed for preparing the salad. Mix salad ingredients with cooled pasta. Leave the salads for 1-2 years to allow the pasta to soak in the dressing.
Pasta salad with parsley
Ingredients for salad:
250 g pasta, 100 g parsley.
For salad dressing: 50 ml corn oil, 30 ml otto, salt, ground pepper, paprika, grated peas, 1 teaspoon red fortified wine.
Salad recipe:
Boil the pasta, strain and set aside to cool.
Beat olive oil, ocet, wine, large pinches of salt and pepper, and paprika at the great mist. Take the parsley and chop it. Once the spaghetti is ready, add the parsley to the sauce and mix. Let the salad seep through.
Pasta salad with greens
Ingredients for salad:
250 g of pasta sprouts “vushka”, 50 ml of olive oil, juice from one lemon, 100 g of crop, 50 g of green zibula, salt and pepper for relish
Prepare the salad like this:
Mix olive oil with sill, pepper and lemon juice. Add finely chopped crepe and green cibul, cut into rings, mix. Boil the pasta and drain. Transfer the cooled pasta to a plate, pour over the prepared sauce and serve.
Lokshini salad with Chinese cabbage
For salad take:
1 package of Swedish loxini prepared with the taste of mushrooms, 30 ml of any kind of rosemary oil - for greasing, 50 g of sesame seeds, 50 g of almonds, 200 g of Chinese cabbage, 25 g of green cibul, 50 ml of rice otsu, 1 tbsp. spoon of soy sauce, 50 ml of rosemary oil and 1 tbsp. spoon of sesame oil, 2 tbsp. spoons of cucru.
Salad recipe:
Spread the dry loin onto strings and coat 1 piece of pork in oil over medium heat, then add the sesame seeds and almonds that are cut. Steadily stir, add seasoning from the bag and cool. Mix in a salad bowl with shredded Chinese cabbage and chopped green cibul. Mix olive oil, sesame oil, rice otset, soy sauce and zuccor.
Drizzle over the salad, stir and serve.
Pasta salad with broccoli
Ingredients for salad:
250 g of whole pasta sprouts, 1 teaspoon of sesame oil, 300 g of broccoli, 50 g of red bell pepper, 50 g of red cibul.
For dressing: 100 g of fresh chopped parsley, 100 ml of white grape juice, juice of 1 lemon, 2 cloves of chasnik, 2 tbsp. spoons of coated sesame seeds, 1 teaspoon of sesame oil, salt, black pepper - for relish.
Prepare the salad like this:
Boil the pasta in salted water until tender, add water, dry, stir. sesame oil|mastil| and chill dates.
Strengthen the broccoli flower from the stem and arrange into separate bouquets. Cut the broccoli stems into thin slices and blanch them together with 1 quill in boiling water, then rinse immediately with cold water and dry. Mix broccoli, pepper, cut into thin strips, and thinly slice the chicken with pasta and put in the refrigerator for 30-40 minutes.
To make the dressing, thoroughly mix all the ingredients, add salt and pepper, then refrigerate for about 30 minutes. Before serving, season the salad, let it stand at room temperature for 15-20 minutes, then add salt, pepper, stir and serve.
Pasta salad with cucumbers
For salad take:
250 g of “turtles”, 150 g of black olives without seeds, 50 ml of wine otto, 200 g of cucumbers, 3 teaspoons of fresh chopped mint, 50 g of crop, 50 ml of olive oil, 1 clove of chasnik.
Salad recipe:
Boil the pasta, drain and set aside. To the finished pasta, add the cucumbers, diced, mint and crepe, halved olives, grated chasnik, ots. Season with salt and pepper to add hot taste. Stir and pour in olive oil.
Pasta salad with tomatoes and cucumbers
Ingredients for salad:
250 g of “ushki”, 100 g of black olives without seeds, 200 g of tomatoes, 100 g of fresh cucumbers, 50 g of cibul, 50 ml of olive oil, salt, pepper, oregano - for relish.
Prepare the salad like this:
Boil the pasta, strain and set aside to cool. Cut the tomatoes into slices, the cucumbers into cubes, and the tsibula into slices. Before slicing the vegetables, add whole black olives, previously boiled olives and olive oil. Mix everything carefully, season with sill, pepper and oregano to add a spicy taste.
Pasta salad with tomatoes and zucchini
For salad take:
250 g of whole pasta sprouts, 200 g of zucchini, 100 g of black cibul, 2 teaspoons of olive oil, 100 g of tomatoes, 50 g of olives without stems, 100 g of mixed fresh herbs (drops, basil, parsley).
For refueling: 2 cloves chasnik, 30 ml balsamic ottu or ottu infused with tarragon, 50 ml olive oil, 2 tbsp. spoons of tomato sauce, 30 ml lemon juice, salt, black pepper - for relish, 1 sweet pepper - for decoration.
Salad recipe:
Boil the pasta, place on a plate, dry and cool. Heat the oven to 180 ° C, grease the deco with 1 teaspoon of olive oil, place the zucchini, zucchini and chasnik, sprinkle with oil and place in the oven for 15-20 minutes. Cool and cut into cubes, mix together pasta virobes, add|add| olives, cut into slices, diced tomatoes and chopped greens. Mix ocet, tomato sauce, lemon juice and olive oil, beat well with vinik. Cut the chasnik into small cubes and add to the dressing, add salt and pepper.
Pour the dressing over the salad, stir, cover and refrigerate for 1 year. Before serving, cut the bell pepper into cubes.
Pasta salad with carrots
Ingredients for salad:
250 Zelevoi “Wushkiv”, “Turtle” of submarines, 100 g of Macaron, 100 g of Morkhin, 100 g of chornas without Kistochok, 30 ml of balm OTCU, 30 ml of olive oliva, 1/2 teaspoon of dried basil, 2 hours . spoons of cucumber, 25 g of cibul, salt and pepper - for relish.
Prepare the salad like this:
Let the carrots cut into strips in salted water, boil until ready, drain and add. Mix for dressing ocet, olia, additional chasnik, basil, zukor, finely chopped cibul, salt and pepper, add 2 teaspoons of cold water.
Boil the pasta in salted water and drain. Add carrots and cut olives to the pasta, pour in the dressing, mix carefully and refrigerate for 1-2 years. Stir the mixture before serving.
Pasta salad with mushrooms
For salad take:
250 g “turtles”, 3 tbsp. spoons of rosemary oil, 300 g pecheritsa, 2 cloves of chasnik, lemon juice, chalked black pepper, salt, 30 ml of wine otto, 50 ml of olive oil, 100 g of green zibula.
Prepare the salad like this:
Cook the turtles. Angry. Mix from 1 tbsp. spoon of olive oil. Cut the mushrooms into slices and brush in olive oil. Finally, grease the chasnik, cut it into small cubes, add salt, pepper, sprinkle with lemon juice and set aside.
Mix the oil, salt and pepper, beat, add olive oil, add finely chopped cibul. Mix the cooled “turtles” with mushrooms and dressing.
Zalishiti for 15 hvilin leaked.
Pasta salad with canned mushrooms
Ingredients for salad:
250g “rizhki”, 200g salted or pickled mushrooms, 50g tsibul, 50g canned green peas, 50g salted cucumbers, 75 ml dormouse oil, pepper, salt.
Salad recipe:
Boil the “rizhki” in salted water, strain, and cool. Cut the mushrooms and cucumbers into slices, and the cibul into thin slices. Place all products in a salad bowl, add salt, pepper and olive oil.
Pasta salad with canned mushrooms and sweet peppers
For salad take:
250 g “turtles”, 100 g red sweet pepper, 200 g dried salted pecheritsa, 50 g pickled gherkins, 25 g parsley.
For dressing: 50 ml olive oil, 30 ml apple cucumber, 2 cloves chasnik, 1 teaspoon chalked oregano, salt, black chalk pepper.
Prepare the salad like this:
Cook the mushli. Immediately add a spoonful of olive oil to avoid sticking. Finely chop the parsley, cut the cucumbers into cubes, cut the pepper into cubes, strain the mushrooms. Add all these ingredients to the turtles.
To make the dressing, beat the olive oil with milk, pass through a freshly-pressed dish, sallia, pepper and oregano. Season the salad, mix and place in the refrigerator for 1:00 to dry.
Salad with pasta and corn.
Ingredients for salad:
250 g “kulechok”, 200 g canned corn, 100 g tomatoes, 2 cloves chasnik, 50 g parsley, 50 g crop, salt, pepper, 25 g pine peas, 50 ml olive oil.
Salad recipe:
Boil the “rings” and cool. Add olive oil and mix it with corn. Grate the tomatoes into a fine|milk| Pour tomato sauce over the salad. Have some cedar peas.
Pasta salad with oranges
For salad take:
250 g “Rizhki”, 1 orange, 30 ml otto, black and red pepper, 50 ml olive oil, 1 tbsp. spoon of finely chopped mint, 1/2 pod of chili pepper, 1 clove of chasnik, 100 g of red cibul, 1 small pod each of yellow, red and green sweet pepper, 1 peach, 2 teaspoons of lemon juice.
Prepare the salad like this:
Peel the orange, grate about 1 teaspoon of zest, cut the orange into cubes, extract the juice and mix with milk, oil, pepper and mint, chili rings and pass through a saucepan. Cut the zibula and sweet pepper into thin slices, the peach into cubes, and sprinkle the peach with lemon juice.
Mix the prepared products with the boiled ribs, season with salle and pepper, and serve immediately.
Lokshina salad with pears
Ingredients for salad:
250 g wide loxin, 50 ml fresh orange juice, 50 ml balsamic otto, 30 ml lemon juice, 1 clove chasnik, 1 tbsp. spoon of orange zest, 1 tbsp. a spoonful of olive oil, salt and fresh black pepper, 50 g spinach, 200 g pears, 100 g rozinki, 25 g pea pecans, 50 g red cibul.
Salad recipe:
Flatten and cook the lokshina. Drain, rinse with cold water and drain. Beat orange juice, balsamic ocet, lemon juice, special chasnik, orange zest, olive oil, salt and pepper.
In a heavy frying pan, heat 2 tbsp. spoons of chopped sumisha on the middle fire and simmer chopped spinach (without stems) for 2-3 hvilini. In a salad bowl, mix a loin, pears, diced, rodzinki, half of the chopped peas, spinach stew, cut into thin rounds of red cybul. Pour over the sauce, stir and sprinkle with any leftover peas.
