Pasta Salad

4 servings

30 minutes

Pasta salad is a light and refreshing dish of Russian cuisine that incorporates vibrant Mediterranean notes. Its base consists of tender al dente pasta soaked in a fragrant sauce made from olive oil, sun-dried tomatoes, wine vinegar, capers, and garlic. Fresh tomatoes, soft mozzarella, aromatic basil, tangy olives, and a generous portion of parmesan enhance the flavor. This salad features a harmony of textures: juicy vegetables, delicate cheese, and firm pasta create the perfect balance. It is ideal as a standalone dish on a hot day or as a side to main courses. The combination of Italian ingredients with Russian culinary tradition makes it a versatile choice for any occasion.

Energy value per serving

• Calories: 778.9
• Proteins: 41.1g
• Fats: 63.7g
• Carbohydrates: 18.7g

Ingredients

• Venus shells (vongole): 500 g
• Olive oil: 6 tbsp
• Sun dried tomatoes: 100 g
• Wine vinegar: 2 tbsp
• Capers: 1 tbsp
• Garlic: 1 clove
• Tomatoes: 1 pc
• Basil leaves: 1 glass
• Mozzarella cheese: 225 g
• Pitted olives: 1.5 glass
• Grated Parmesan cheese: 120 g

Cooking steps

1. In a blender, blend olive oil, tomatoes, vinegar, capers, and garlic. Everything should be finely ground.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Sun dried tomatoes: 100 g
   • Wine vinegar: 2 tablespoons
   • Capers: 1 tablespoon
   • Garlic: 1 clove

2. Boil the pasta al dente in salted water. Drain and place in a large bowl. Mix with the prepared sauce. Cool down and continue to stir occasionally.

   Required ingredients:

   • Venus shells (vongole): 500 g

3. Add chopped fresh tomato, mozzarella pieces, basil, grated parmesan, and olives to the cooled salad. Mix well. Add salt and pepper to taste.

   Required ingredients:

   • Tomatoes: 1 piece
   • Mozzarella cheese: 225 g
   • Basil leaves: 1 glass
   • Grated Parmesan cheese: 120 g
   • Pitted olives: 1.5 glass