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.
1
In a blender, blend olive oil, tomatoes, vinegar, capers, and garlic. Everything should be finely ground.
- 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.
- Vongole (Venus clams): 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.
- Tomatoes: 1 piece
- Mozzarella cheese: 225 g
- Basil leaves: 1 glass
- Grated Parmesan cheese: 120 g
- Pitted olives: 1.5 glass
