Italian salads with the addition of spaghetti or pasta are attractive because almost all of them are hearty and tasty. In addition, when preparing such salads, you can experiment with the ingredients, thereby getting a new recipe each time.
To prepare an Italian salad with pasta and mushrooms, you will need:
- chicken fillet - 350 g;
- cherry tomatoes - 200 g;
- pasta - 200 g;
- fresh champignons - 150 g;
- arugula - 1 bunch;
- green onions - 1 bunch;
- red wine vinegar - 2 tablespoons;
- olive oil - 2 tablespoons;
- ground nutmeg - 0.5 tsp;
- a mixture of Italian spices;
- salt, black pepper - to taste.
Put a pot of water on the fire. Bring water to a boil, add salt and pasta. Stir from time to time, boil the pasta until tender and discard in a colander. Rinse with boiled cold water. Rinse the chicken fillet, dry and cut into thin strips. Wash the mushrooms and, if they are large, cut into several pieces.
Preheat a frying pan, pour in vegetable oil. When the oil is hot, add the chopped chicken fillet and fry it, stirring constantly, until golden brown. Add salt, pepper, spices and nutmeg, stir and cook for another two minutes. Then transfer to a bowl to cool.
Put the mushrooms in the same pan. Add a little more oil if needed. Fry the mushrooms for three to five minutes.
When frying mushrooms, it is not recommended to cover the pan with a lid. Otherwise, the mushrooms will secrete liquid, decrease in volume and will be stewed, not fried.
When the mushrooms are fried, salt them, pepper, sprinkle with spices, stir and turn off the heat under the pan. Place the mushrooms in the chicken fillet bowl. Rinse the arugula thoroughly, pat dry and pick by hand. Rinse green onions and chop finely. Wash the cherry tomatoes and cut them in half.
When the chicken and mushrooms are cool, transfer the pasta, green onions, arugula and tomatoes to them. Stir the salad gently. Sprinkle some wine vinegar on the salad just before serving.
The salad with pasta and shrimps is very tasty. To prepare it, you will need the following ingredients:
- pasta - 400 g;
- peeled shrimps - 200 g;
- zucchini - 1 pc.;
- celery - 2-3 stalks;
- parsley greens - 0.5 bunch;
- sweet bell pepper - 1 pc.;
- hot pepper - 1 pc.;
- saffron - 1 bunch;
- garlic - 3 cloves;
- dry white wine - 100 g;
- olive oil - 3-4 tablespoons;
- mint - 4-5 petals;
- salt, pepper - to taste.
Pour water into a saucepan, put on fire. Pour pasta into boiling salted water. Boil them for ten minutes, stirring occasionally. When the pasta is boiled, flip it in a colander to drain the water.
Pour the wine into a saucepan, put the shrimps. When the wine boils, add chopped parsley and saffron and season with salt. Boil the shrimp for fifteen minutes.
If you are using processed shrimp, the cooking time is greatly reduced. This should be borne in mind when cooking.
Fry finely chopped garlic in a preheated pan with the addition of olive oil. Place the sliced zucchini and finely chopped peppers in the skillet.
Mix the ingredients. Stir the salad gently. Before serving, arrange and garnish with mint.
