Another Salad: Rich Pasta Salad Recipe with Vegetables
About Food:
Salad recipe from Turkey cuisine .
Would you like to prepare an easy and satisfying meal from the products you have at home? Pasta salad, which is very suitable for the snack menu, is also ideal for children who do not want to eat vegetables. Children will love to eat the vegetables hidden inside the pasta. Mir.az presents a colorful and delicious pasta salad recipe.
Note: Only drain the boiled pasta, do not run water over it!. Otherwise, it will lose its flavor and not go well with the sauce.
Would you like to prepare an easy and satisfying meal from the products you have at home? Pasta salad, which is very suitable for the snack menu, is also ideal for children who do not want to eat vegetables. Children will love to eat the vegetables hidden inside the pasta. Mir.az presents a colorful and delicious pasta salad recipe.
Note: Only drain the boiled pasta, do not run water over it!. Otherwise, it will lose its flavor and not go well with the sauce.
HOW MANY PERSON
4 peoplePREPARATION TIME
15 minuteCOOKING TIME
12 minuteingredients:
- 1 package of vegetable pasta
- 1 cup canned mixed vegetables
- 6 pickled cucumbers
- 1/4 bunch of dill
- 1/2 cup sour cream
- 1 cup strained yogurt
- 1 tablespoon of mayonnaise
- 2 tablespoons of olive oil
- 1 teaspoon of dry mint
- 1 teaspoon of salt
Method of preparation:
Cook 1 package of borgu pasta in boiling water with salt and olive oil for 10-12 minutes. Drain and set aside to cool.
To prepare the salad dressing, mix 1 cup of yogurt, half a cup of sour cream and 1 tablespoon of mayonnaise in a bowl.
Pour the boiled pasta, a handful of chopped fennel, 6 pieces of chopped pickled cucumber and 1 cup of canned vegetable mixture into a salad bowl and mix well.
To taste, add 1 teaspoon of dry mint and serve the finished salad without waiting.
To prepare the salad dressing, mix 1 cup of yogurt, half a cup of sour cream and 1 tablespoon of mayonnaise in a bowl.
Pour the boiled pasta, a handful of chopped fennel, 6 pieces of chopped pickled cucumber and 1 cup of canned vegetable mixture into a salad bowl and mix well.
To taste, add 1 teaspoon of dry mint and serve the finished salad without waiting.
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