Italian salad with pasta. Fast and tasty

In the richest Italian cuisine, elevated to the rank of art, predominantly, above all, the famous Italian dishes from pasta.

Traditional spaghetti with different sauces and without them is prepared by any mistress. Special skills are not required here, but similar dishes always help out. But you can diversify the diet and cook for your family Italian salad with pasta.

Make sure that whatever recipe of the Italian salad with pasta you did not take, the dish cooked on it will always please with an amazing taste. We will pamper the household and prepare such a salad - "Italian with pasta".

Following the instructions on the package, you need to boil 100 grams of pasta (it is better to take small or children's, so it will be even more interesting), thrown back to a colander. Add a little olive oil, stir and leave to cool. Cut into small cubes (about 1x1 cm) 250 grams of ham, put into a large bowl, add 280 grams of canned corn (without liquid), peeled and chopped one bell pepper, 300 grams of ground cherry tomatoes, 150 grams of grated On a large grater of rennet cheese and cooled macaroni.

Next, you need to beat up the finely chopped greens and half of the onions in the blender, adding the spices (ground coriander and black pepper), salt and 4 liters to taste. olive oil. Add the prepared mixture to the salad and mix thoroughly.

The dish is ready! This salad - "Italian" with pasta turns juicy and hearty, so it can replace the entire dinner.

Another recipe for an Italian salad with pasta (for 6 servings): scald with boiling water 2 tomatoes and peel. Then, in boiled and cooled 250 grams of Italian pasta-type bows we add finely chopped 1 cucumber, 1 head of red onion, tomatoes. We also add 100 grams of finely chopped salami and 100 grams of cheese. Stir with a sauce made from 4 liters. Vegetable oil, 1 spoonful of sugar, 1 tablespoon of lemon juice, pepper, salt, parsley and mustard to taste.

This salad - Italian with pasta, no doubt, will bring pleasure.

Among the many recipes in which Italian pasta dishes are presented, the palm of the championship is held by Rossini's Macaroni, authored by the famous composer Gioacchino Rossini, famous both in cooking. It consists in the following: 300 grams of macaroni to pass with boiling water, then throwing it back in a colander, wait until the water drains and carefully get wet with a napkin. One kilogram of low-fat meat to cook in a container with three liters of water, add a medium-sized carrot, onion and parsley with celery. Be sure to remove the foam. After the meat is cooked, strain the broth through a double layer of gauze. Fill the pasta with one liter of this broth (necessarily boiling), cook on low heat for 20-25 minutes. Throw the pasta in a colander and, after the moisture drains, stir with 50 grams of butter. Cut into slices 300 grams of boiled meat.

Next, take 200 grams of beef liver, cut and fry in butter, along with a small amount of thin slices of carrots, parsley and very finely chopped onions (1 tablespoon). And then all this, having combined with the cut boiled meat and adding the chopped onion (2 tablespoons), it is necessary to warm up in a frying pan, slightly watering with broth. After cooling, mix the mixture twice through a meat grinder. Pepper and salt to taste. Beat two eggs lightly.

On a smooth form, oiled with cold oil and sprinkled with breadcrumbs, alternately lay a layer of pasta, smeared on top each time with eggs, a layer of 3-4 tablespoons of cheese, a layer of mixture with meat. The top layer of pasta is smeared with egg and sprinkled with grated cheese. Dish until the golden crust is to be kept in the oven (on a moderate fire). Sliced pieces of pasta served with broth. Bon Appetit!