Pasta is a versatile product from which you can make not only a hearty main course, but also make a bright and mouth-watering salad. Add fresh vegetables, herbs, cottage cheese or other soft cheese to the pasta, and you have a completely restaurant dish on your plate.
- General \ asset cooking time: \
- Servings Per Container: 2 Servings
- Calories (100g): 51 kcal
- Cost: very economical
How to make pasta salad with vegetables and cottage cheese
- Pasta - 200 g
- Radish - 6 pcs.
- Cucumber - 1 pc.
- Cherry tomatoes - 8 pcs.
- Cottage cheese - 120 g
- Dill - 3 sprig (s)
- Olive oil - 2 tbsp
- Vinegar - 2 tablespoons (balsamic vinegar)
- Salt to taste
- Green onion - 2 sprig (s)
- Black pepper - to taste
Preparation: Step 1
To prepare salad with pasta, take short pasta (bows, spirals, shells, horns, penne, etc. are best suited) It will be ideal if you take multi-colored pasta. It is not only tastier than ordinary white, but also looks spectacular on a plate.
There are three colors in my pasta: white, green (additive - spinach) and red (additive - dried tomatoes). There are also more colors on sale: burgundy (additive - beets) and orange (additive - carrots). In any case, such a multi-colored pasta only enhances the taste of the dish, makes it richer and brighter.
Boil the pasta in salted water for the time indicated on the package. It took me 12 minutes. Since the pasta is made from durum wheat, I controlled the cooking time so as not to overcook it and keep it at the al dente stage (that is, a little elastic in the middle). Drain the pasta by discarding it in a colander.To prevent the pasta from sticking and having an appetizing shine, sprinkle it with olive oil.
While the pasta is cooling, cut the vegetables.
Cut radishes, cucumbers and tomatoes into equal pieces.
Take small radishes. Wash it, cut the ponytails and cut either in half or in 4 pieces.
Cut the washed cucumber into pieces to match the size of the cut radish pieces.
Cut small tomatoes (ideally cherry tomatoes) in half or cut each half again (that is, cut the larger tomato into 4 pieces).
In addition to pasta and vegetables, the salad will also contain curd dumplings. To do this, mix cottage cheese (homemade or dry store) with chopped dill, salt and pepper. Mash everything with a fork.
Season saladsalt is not needed, otherwise the vegetables will let out a lot of juice. Since the pasta was cooked in salted water and we added a little salt to the cottage cheese with dill, there is no need to salt the salad anymore.
Make a dressing with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar.
Combine the cooled, colorful pasta with vegetables. Use 2 teaspoons or dessert spoons to form small curd dumplings. Lay them beautifully on top of pasta and vegetables, drizzle with dressing and garnish with chopped green onions. It is no longer worth stirring the salad, otherwise the cottage cheese will mix with all the ingredients, and the salad will lose its attractiveness.
Such a salad can be eaten immediately, or you can leave it for 1-2 hours in the refrigerator. The salad will not let the juice go, it will even taste better, since the dressing is goodwill saturate vegetables and pasta.
