Traditional recipes

Spicy summer salad with pasta

Spicy summer salad with pasta

Boil the pasta according to the instructions on the package, put it under a stream of cold water and let it drain. The vegetables are washed, cleaned and cut according to preference. Add sliced ​​onion, finely chopped hot pepper, chopped parsley The dressing is prepared from olive oil, lemon juice, salt and pepper. Pasta is added to the vegetables, sprinkled with dressing and mixed lightly.

Great appetite!


Mexican style pasta salad it can be the quick and tasty solution for dinner, but also for lunch. Beautifully colored, full, spicy, our salad is appetizing and very good!

Pasta can be combined with lots of vegetables, greens, cheeses. The result is tasty, and the preparation of a Mexican style pasta salads no effort required.

It is a simple, satisfying and spicy dish. Mexican style pasta salad it's not a cold pasta salad. The dressing prepared from mayonnaise and sour cream beautifully coats the warm pasta.

Is a tricolor pasta salad in which I added boiled sweet corn (canned) and red beans. The taste is complemented by green onions (but you can also add red onions), green coriander and a small jalapeno (or other type of hot pepper).

To prepare a tasty pasta salad, you must first boil the pasta correctly.

For this reason, I recommend that you always take into account the time indicated on the packaging. The pasta is boiled only when the water boils.

Use for each 100 g of pasta 1 l of water and 1 teaspoon of salt. Add salt when it boils, then add the pasta.

Pasta does not rinse after boiling. The starch they contain helps the sauces stick well to them.

I used tricolor pasta here. I also prepared them with Italian pasta salad with chicken. More pasta salad recipes you can find if click on this link.

I have a lot of pasta recipes on the blog. Most of them are prepared with Paste Baneasa, a quality Romanian brand. I also use Italian pasta, but if I like a Romanian brand, then I support it and promote Romanian products.

I hope that you will find in them a good source of information and will inspire you to cook simple, quick and tasty recipes.

Now I leave the list of ingredients and how to prepare for Mexican style pasta salad and I invite you to prepare the recipe

INGREDIENT:

1 coriander (parsley)

1 small jalapeno or other type of hot pepper

For dressing:

2 tablespoons mayonnaise (may be soy milk mayonnaise)

2 teaspoons sour cream (we can use Isola rice cream)

2-3 tablespoons white wine vinegar

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon granulated garlic (powder)

In order for the salad to be prepared as quickly as possible, we prepared the ingredients at hand. I boiled the tricolor pasta in salted water, according to the instructions on the box, only when the water boiled.

While the pasta was boiling, I prepared the dressing by mixing all the ingredients.

I tasted to see if more vinegar, salt or pepper was needed.

I cleaned the hot pepper from the seeds and veins (I put on gloves because there is a risk that later I will put my hand to my eyes or nose and it will sting very hard), then I chopped the pepper very finely.

I then chopped green onions and parsley (use coriander for an authentic taste, if you like).

I drained the cooked pasta, let it cool for 2 minutes, then put it in a bowl. I mixed them with the dressing, red beans, corn, parsley, hot pepper and chopped onion.

I ate Mexican style pasta salad right away. It was very, very good!

If you like the recipe, you can share it, and if you try it, I am waiting for your pictures on the facebook page or at [email protected]

I leave you with a video recipe for Italian style pasta salad and I invite you to subscribe to my YouTube channel.


Spicy salad with pasta

Spicy salad with pasta from: pasta, cherry tomatoes, olives, butter, tomato pulp, onion, cheese, pepper, salt, pepper, basil.

Ingredient:

  • 400 g paste penne
  • 4-5 cherry tomatoes
  • 7-8 black olives (pitted)
  • 50 g butter
  • 5 tablespoons tomato pulp (canned)
  • 1 onion
  • 50 g of cheese
  • 1 hot pepper
  • salt
  • pepper
  • 2-3 basil leaves

Method of preparation:

Brown the onion in butter until softened, add the tomato pulp, cherry tomatoes, finely chopped hot pepper or just chopped (and cleaned of seeds), depending on how spicy you like the salad to be.

Season with salt and pepper to taste, and cook for a few minutes, stirring constantly. At the end, put the finely chopped basil leaves.

Separately, boil the al dente pasta in salted water, strain it and pour the prepared sauce over them. Mix lightly, add sliced ​​olives and cheese chips, then serve the salad garnished with fresh basil leaves.


Spicy cod stew

Prepared in Indian style, stew will be delicious, preferred by those who love spicy food.

Ingredients and quantities:

cooking oil
4 green onions (white part and about 2.5 cm from the green part), cut into slices
3 large cloves of garlic, grind
2 teaspoons freshly ground ginger
1 1/2 tablespoons curry powder
2 cups of soup
2 potatoes, cut into cubes
3 carrots, clean and cut into slices
2 small zucchini, cut into cubes
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon cloves
1 kg of cod or any other fish with white meat - even shrimp
1 1/2 teaspoon lemon juice
3 tablespoons freshly chopped parsley
1 tablespoon tomato sauce (sugar free)

Method of preparation:

1. Put cooking oil in a Teflon dish. Add green onions, garlic and ginger. Stir and leave everything on medium heat for 2 minutes. Add the curry powder, stir and leave the bowl on the fire for another minute.
2. Stir in chicken broth, then add potatoes, carrots, zucchini, lemon peel, cinnamon and cloves. Cover the pan partially and leave it on the fire for 20 minutes, until the vegetables are cooked.
3. Add the diced cod, lemon juice, tomato sauce and parsley. The vessel will stay on the fire for about 10 minutes, until the fish is ready. Serve hot.


The beet salad that I have been looking for a long time, is excellent served as such and even as a side dish!

We present you a recipe for spicy beets, prepared in Korean style. From a minimal amount of ingredients you get a very delicious, aromatic and spicy appetizer, very rich in vitamins. It combines perfectly with any meat dish. It is perfect for both family dinner and holiday dining. Surprise your loved ones with an aperitif that deserves all the praise.

INGREDIENTS

-1 teaspoon coriander seeds

-0.5 teaspoon ground hot peppers

METHOD OF PREPARATION

1. Clean and wash the beets. Put it through the large grater. Add a little salt and vinegar. Stir. Let the beets marinate for 2-3 hours. Drain the juice that will form.

2. Peel and chop the onion. Fry it in a pan with hot oil until it turns brown. Remove the onion from the pan and pour the hot oil into the beet bowl.

3. Immediately after the oil, add the crushed garlic, hot pepper and ground coriander seeds to the beet bowl. Stir. If desired, you can add a little sugar.


  • -250 g fresh or pre-cooked shrimp tails
  • -1 red
  • -1 lemon
  • -1 tablespoon homemade mayonnaise
  • -1 tablespoon fat, creamy yogurt, like Greek yogurt or Danone creamy
  • -2 tablespoons thick tomato sauce or homemade ketchup
  • -1 Coptic avocado
  • -salt, pepper, hot pepper
  • -1 tablespoon brandy

How to prepare spicy shrimp salad?

Fresh or pre-cooked shrimp are washed well with cold water and left for 1 minute under the jet, to be well cleaned of impurities, then drained in a sieve. It is good that they do not have water, that they are drained as well as possible, eventually you can put them on paper napkins.

It is checked if the intestine on the back is removed, so it is grown on the back and with tweezers or a toothpick, the intestine is removed (as in the picture).

When it boils, add the shrimp and leave it to simmer for 1-2 minutes, after boiling.

-5-7 minutes larger shrimp

Be very careful, they do not boil more, because they become hard, like a rubber. It is best to taste and realize immediately. If you have escaped cooking more, pass them through a stream of cold water as soon as possible, because this suddenly stops the cooking process. Drain and cool in a sieve.

Cut the tomato and avocado into suitable cubes, not too small, add the finely chopped hot pepper. Separately mix the tomato sauce, mayonnaise, yogurt, lemon juice to taste and brandy, add the mixture of tomatoes, salt and cooled shrimp.

Stir gently and refrigerate 20-30 minutes before serving.

Serve on a plate, plate or in cups, decorated with lemon slices, lettuce, tomatoes, chives (crow onion).

TRICK for a tasty spicy shrimp salad:

When serving, freshly grind a little pepper on top.

Some secrets: use homemade mayonnaise, fatty yogurt and good quality cognac. It can be made only with mayonnaise or only with yogurt. If you use diet yogurt, it will not have the same taste, and the appearance will be pea, watery and not creamy.


Pasta salad with vegetables

Pasta salad with vegetables it can be your perfect lunch, or the dinner you can prepare in two steps and three movements. Maybe you're a vegetarian, maybe you're fasting, or maybe you're just craving pasta, but you'd eat them differently than usual.
Of course you can serve pasta salad with vegetables and as a garnish, next to a piece of grill or a healthy meatball. It is easy to make and suitable for both adults and children.

I suggest you try the coleslaw salad as at Kfc, a quick and tasty salad.

See also the Lebanese Fattoush salad recipe, which I love so much that I prepare it very often. Try the recipe and you will see why.


Spicy salad with pasta and gouda cheese

Curatatj garlic and grind it in a flat bowl. Mix it with olive oil and vinegar, then season the mixture with salt and pepper.

Prepared tomatoes, cut them in half and leave them in the marinated sauce for about 30 minutes. Boil the pasta in salted water according to the instructions on the package. Mix the dressing, 2-3 tablespoons of water in which they boiled the pasta and lemon juice.

Season to taste with salt and pepper. Wash chives, dry it, then cut it into rolls and incorporate it into the above mixture.

Prepared pepper and cut it into pieces, as well cheese. Discard the pasta water, pour cold water over them and then let them drain. Mix everything with cherry tomatoes and dressing. At the end you can garnish the salad with a little chives.

Those who like the spicier taste can mix in a marinated tomato sauce and a hot pepper. Thus, they will get the desired taste.


Salad with pasta, bacon, cheddar and ranch sauce

Preparation time 30 minutes

Cooking time 15 minutes

Ingredients

  • 400 - 450 g paste
  • 8 slices of bacon
  • 110 g Cheddar cheese
  • 2 cucumbers Cornichon
  • 1/2 red pepper
  • 1/2 yellow pepper (green)
  • 1/2 small red onion
  • 2-3 strands of green onions (or Chives chives equivalent)
  • salt and freshly ground pepper

Furthermore

and wonderful Cheddar cheese:

PREPARATION Salad with pasta, bacon, cheddar and ranch sauce
1. Boil the pasta al dente according to the instructions on the package. Rinse under running cold water and drain well.
2. Fry the bacon slices for a few minutes and cut into cubes.
3. Cut the cheddar cheese into small cubes.
4. Wash all the vegetables, clean the stalks in the case of the peppers and cut them into cubes.
Mix all with the Ranch dressing and keep in the fridge for 1 hour before serving.
Liv (e) it!

Other delicious and filling salads:
"Pizza" inspired salad, with pesto sauce & gt & gt & gt recipe here

Greek salad with quinoa, cheese and olives & gt & gt & gt recipe here

Chickpea salad, cherry tomatoes, peppers and pomegranate & gt & gt & gt recipe here


Pasta salad with tuna

We are hungry and we want something good.
If consistent.
And fast.
And with everything.
We want a lot, don't we? :))
This salad kind of satisfies them.
Without being a common salad in which you mix a few components to which you add some spices, it also has the advantage that while you cook the pasta you can see your peace of mind from the rest of the "questions", because in the end the praises you will receive will be perfectly justified. .

Preparation time 20-25 min.

Ingredients for 4 consistent servings
300 gr pasta (butterflies)
two cans of tuna (without oil)
a kiwi
150 gr of boiled corn
100 gr pitted olives
mayonnaise from an egg and 200 ml of oil
2 tablespoons lemon juice
salt
pepper

In a bowl, boil water with a little salt.
When it boils, add the pasta.
Let it boil over medium heat after the time indicated on the package. Although he wrote 10 minutes, I left 15, during which time I took care of the rest of the ingredients.
We started with the spectacular mayonnaise ready in just one minute.
In the high bowl of the blender we put an egg, oil, a little salt and prepare mayonnaise like here.
We clean the kiwi, cut it into cubes, slice the olives.
Meanwhile, the pasta is boiled, we drain it, pass it through a stream of cold water and let it drain for 2-3 minutes.
Mix the pasta in a bowl with mayonnaise, kiwi, tuna, corn, lemon juice, season with salt and pepper and ready.
Good appetite!


Video: Πεντανόστιμη και Δροσερή Σαλατα με ζυμαρικά σε χρόνο ρεκόρ! (December 2021).