A warm salad is no different from a regular salad, except for one thing: it must be served warm. For example, if "Olivier" or "Herring under a fur coat" is served slightly chilled or at room temperature, then warm salads, on the contrary, are warmed up. They can also include ingredients that are usually not put in regular ones, such as pasta.
It is necessary
- - 250 g bacon or ham;
- - 250 g of pasta (small spirals, butterflies, etc.);
- - 14-16 pitted olives;
- - one sweet red pepper;
- - 150 g of cheese (according to your taste);
- - two ground tomatoes or 10-12 pcs. cherry;
- - a few leaves of green basil;
- - 180 g of plain yogurt (preferably 9%);
- - 1 tsp lemon juice (or 3% vinegar);
- - one small fresh cucumber;
- - one clove of garlic;
- - 2 tbsp. olive oil;
- - salt, pepper (to taste)
Instructions
Step 1
Start by preparing the dressing: it should be slightly infused in the refrigerator. Peel the cucumber and grate on the finest grater. Combine the resulting puree with yogurt, lemon juice, very finely chopped garlic and olive oil. Season with salt, pepper, stir and refrigerate.
Step 2
Boil the pasta until tender, fold in a colander.
Step 3
Cut the red pepper into cubes and fry a little until it becomes soft.
Step 4
Cut bacon or ham into appropriate pieces: bacon - strips, ham - cubes. If desired, you can fry the bacon a little - it will taste better, but this is not necessary.
Step 5
Grate the cheese. Cut the tomatoes into random pieces; if using cherry tomatoes, simply cut each tomato in half. You can also cut the olives as you like: in half or into rings.
Step 6
Before serving, combine the pasta, red pepper, bacon and heat in a skillet.
Step 7
Put the pasta with pepper and bacon on the plates, add olives, tomatoes, stir. Season with pre-prepared dressing, stir again and sprinkle with cheese on top. You can additionally decorate the salad on top with any greens, whole olives or olives.
