Olivier with pasta
4 servings
25 minutes
Olivier with pasta is an original variation of the classic Russian salad, adding a touch of novelty to the traditional taste. It is believed that the Olivier salad was created by chef Lucien Olivier in the 19th century and became a symbol of celebrations in Russia. In this version, pasta replaces potatoes, giving the salad softness and an unusual texture. The combination of tender doctor sausage, crunchy cucumbers, and sweet green peas creates a harmony of flavors. Dressed with mayonnaise, it acquires a creamy consistency and richness. This salad is perfect for festive gatherings or cozy family dinners, and its original composition can pleasantly surprise guests. Easy to prepare, it remains a nutritious and hearty option of the classic dish.
1
Boil the pasta and carrots until cooked. Cool down.
- Pasta: 300 g
- Carrot: 2 pieces
2
Chop the onion finely. Cut the sausage into cubes. Peel the carrot and cut it into cubes.
- Onion: 1 head
- Doktorskaya sausage (bologna-style): 250 g
- Carrot: 2 pieces
3
Chop the hard-boiled eggs finely. Dice the cucumbers.
- Chicken egg: 4 pieces
- Cucumbers: 150 g
4
Mix pasta, sausage, onion, peas, eggs, cucumbers, carrots, and add salt.
- Pasta: 300 g
- Doktorskaya sausage (bologna-style): 250 g
- Onion: 1 head
- Canned green peas: 350 g
- Chicken egg: 4 pieces
- Cucumbers: 150 g
- Carrot: 2 pieces
- Salt: to taste
5
Fill with mayonnaise. Decorate to taste.
- Mayonnaise: to taste
