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Fusilli salad with cream sausages

Fusilli salad with cream sausages

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The pasta is boiled according to the instructions on the package, then drained and cooled. Meanwhile, chop the peppers, cleaned of seeds, celery stalks, cream cheese and csolamade.

The crushed ingredients are mixed with the pasta in a large bowl, after they have been incorporated, add the mayonnaise and mix gently until smooth.

Let cool approx. 30 minutes until the flavors come together, then serve in large bowls, garnished with chives, oregano and raw sunflower seeds.

Good luck and good luck! ;)

Tuna salad with tricolor pasta and vegetables

So tasty, beautifully colored and full came out this tuna salad with tricolor pasta and vegetables, that I received clear instructions to repeat it.

Because I received from Podravka Romania a generous package with products from the Eva brand: canned fish and spices, I put myself to the test.

And I tested in this recipe, the Mexican tuna salad that contains: red beans, corn, carrots and tuna in soybean oil.

But I also added Dalmatian tuna salad that contains: white beans, red beans, carrots, green olives and tuna in soybean oil.

They were delicious in combination with the tricolor pasta and the rest of the ingredients I added.

I wholeheartedly recommend these salads, they will ennoble the taste of your dishes, but they are great and served simple!

You can also find it on the blog recipe Fish pie and mashed potatoes , in which I also tested Podravka products.

Chicken salad with chickpeas

A simple and fresh salad is very nutritious for the body and is always welcome. Especially since vegetables from local producers have started to appear, which are much tastier and more aromatic. Salad recipes are generally versatile and don't have to follow & hellip

Vegetable salad with vegan mayonnaise

A vegetable salad is always welcome, whether it's for a quick lunch or a light dinner. It is tasty, nutritious and filling, and its preparation does not take very long. From the ingredients below come out four portions of salad, and if it remains, & hellip

Chickpea salad with fusilli

Take full advantage of the salad season and come up with a new salad recipe with baked chickpeas and fusilli, with fragrant and tasty tomatoes and a creamy dressing that binds all the ingredients.

Salads are ideal for hot summer days, they cook quickly and easily and are extraordinarily delicious and nutritious. Then when you're out of ideas and maybe you don't even have much time to prepare lunch or dinner, salad is the best idea. We can change the recipes depending on what we have in the fridge, or what taste we want to get. And we really can't complain, the warm season offers us the richest and tastiest fruits, ready to fill our plates and delight our senses.

From the ingredients below come two portions of salad. Here's how we prepare it:

Baked vegetable salad

Baked vegetable salad is a great option for a light lunch or dinner. It is a filling and nutritious meal and can be served as such, but also as a side dish with a main course. It cooks quickly and is very easy to & hellip

How to make the best pasta salad

Pasta salads are ideal for office lunches or picnics, but they are also great when making a barbecue with friends. Learn how to make the best pasta salads by following COSMO tips.

Choosing the type of pasta is the first and most important step. We recommend that you opt for smaller pasta, which has corners and cracks, for example fusilli, mini farfalle or tubettini and penne pasta is good for pasta salads. They are easier to take with a fork, and the shape allows the sauce to stick better to them.

Make sure the pasta is not too crispy or too soft. To prevent this mistake, cook the pasta 1-2 minutes after cooking, but not until completely cooked, turning white. Until you let them cool, their consistency will be perfect.

Serving perishable food on a hot day is not an easy operation. To prevent damage to the pasta, serve them in smaller bowls. Once one is empty, replace it with another in the refrigerator.

Below you will find a recipe for each situation: pasta salad for lunch at the office, for a picnic and for barbecue.

Pasta salad for lunch at the office


  • 300 g paste penne
  • 1 small eggplant
  • 300 g cherry tomatoes
  • 3-4 cloves of garlic
  • 3 tablespoons olive oil
  • basil leaves
  • salt pepper

Method of preparation

Boil the pasta in salted water according to the instructions. Drain them well and leave them to cool.

Cut the eggplant into cubes, slice the garlic and fry them together in the hot oil.

When ready, place the pasta and cherry tomatoes cut in half on top, then mix gently.

Add salt and freshly ground pepper and sprinkle with basil leaves.

Picnic pasta salad


  • 4 cups fusilli pasta
  • half diced red peppers
  • 1 cup diced celery
  • 1/4 cup red or green onions
  • 1 cup tofu
  • 4-5 teaspoons fresh dill
  • 3-4 teaspoons of honey
  • 2 teaspoons vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon spicy mustard
  • water to thin

Method of preparation

Boil the pasta in salted water according to the instructions. Drain them well and leave them to cool.

Cut the vegetables and set them aside.

Prepare the dressing from tofu, dill, salt, honey, vinegar and oil, mixed well in a blender. If necessary, add water.

Then mix the pasta with the vegetables and the dressing, then leave to cool.

Grilled pasta salad


  • 450 g paste
  • 1 lemon
  • sos pesto
  • 2 small zucchini, cut in half
  • 1 squash squash, cut in half
  • green onions
  • 2 teaspoons olive oil
  • half a cup of cherry tomatoes
  • parsley
  • salt
  • pepper

Method of preparation

Boil the pasta in salted water according to the instructions. Drain them well and leave them to cool.

Squeeze the lemon and mix it with the pesto sauce, then add the mixture over the pasta.

After you cut the vegetables, mix them in a large bowl and sprinkle with oil, salt and pepper, then put on the grill (3-4 minutes on each side, 1-2 minutes for green onions).


  • Change the tortellini pasta with spinach to make them Greek salad Tortellini
  • Chop the vegetables and use barley instead of pasta to make one Greek pasta salad Orzo
  • Make a meal and add grilled chicken to make it Greek chicken pasta salad

When you want to prepare a quick and filling meal in just a few minutes.


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Nicoise salad with wholemeal pasta

One serving contains: 421 Calories, 58 g Carbohydrates, 30 g Protein, 10.7 g Lipids, 14.6 g Fiber

Ingredients for 2 servings

  • Wholemeal pasta (100 g)
  • Created lettuce (300 g)
  • Green bean pods (300 g)
  • Tomatoes (300 g)
  • Tuna fish (100 g)
  • Green cucumber (300 g)
  • Olive oil (2 teaspoons)
  • Egg (2 pieces)
  • Fresh radishes (200 g)
  • Olives (30 g)
  • Garlic (10 g)

Spices: Lemon juice, freshly ground white pepper, salt

Method of preparation

  1. Prepare a dressing of olive oil, lemon juice, crushed garlic, salt and pepper.
  2. Boil the bean pods for about 3 minutes, rinse with cold water, then drain.
  3. Boil the wholemeal pasta (fusilli) al dente - about 10 minutes.
  4. In a bowl put the lettuce leaves, sliced ​​cucumbers and tomatoes, bean pods and drained and cooled pasta.
  5. Cook the tuna on the grill for about 3-4 minutes on each side, then break into strips and place in the bowl.
  6. Add the radishes, olives and dressing to the bowl, mixing well. At the end, add the boiled egg quarters.

You can find this recipe in the KiloStop Detox book, available online at a special price. The book contains 21 complete detoxification menus with breakfast, snack, lunch and dinner, carefully calculated at 1,000 Calories per day.

7 child-friendly recipes for the whole family

If staying at home has consumed your last drop of culinary inspiration, we thought we'd come to your aid, offering you a series of simple and quick dishes, but at the same time healthy and tasty! Using the ingredients at hand, we manage to capitalize on the resources we have without launching into additional expenses or unnecessary trips to the supermarket.

*** Although we are considering a menu for the whole family, we recommend that you keep in mind your personal history, to prevent discomfort caused by possible allergies or indigestion. Also, consider the age of your family members when cooking, as salt and sugar consumption is not recommended for children under one year of age.


The perfect choice if you want to recycle or reinvent vegetables forgotten in the pantry. Onions, carrots, celery, tomatoes or potatoes they can easily be the stars of this preparation. Peel the vegetables and boil them in a pot with enough water to cover them with a little olive oil (2 tablespoons). Once cooked, the vegetables are passed through a blender. Salt and pepper are the basic spices, but cumin and cumin can be the surprise ingredients your recipe needs! Vegetable cream soup is served with croutons.
Croutons can be prepared in record time and at home. Cut into cubes a few slices of fresh bread and put them in the oven at 180º for a few minutes, until browned. We guarantee an excellent combination!


You can create a culinary joy for your family by seasoning halves of bun with tomato sauce, mozzarella and other ingredients to your liking - corn, mushrooms, olives. Don't be afraid to add a few pieces of steak prepared for yesterday's meal. In the oven until the mozzarella melts and the meal is ready!


Regardless of the shape they take, pasta is always a solution at hand. However, we recommend wholemeal pasta, in easy-to-handle versions for children - farfalle, fusilli or penne. In addition, they can be combined with almost any sauce:

Tomato sauce - peeled tomatoes (or canned) let it boil until it forms a thicker sauce, along with a little olive oil, salt, pepper, basil and garlic (fresh or powdered).

Cream sauce with mushrooms and chicken breast - add in a pan a little onion and olive oil, diced chicken breast and leave for a few minutes to cook together. Add the diced mushrooms and simmer until the composition decreases. If necessary, you can add a little more water. Cream is added before the last two or three boils, so that the sauce obtained does not decrease. You can omit either the mushrooms or the chicken breast, depending on your preferences and desires.

Tomato sauce with tuna / minced meat - a few peeled tomatoes, a can of tuna or a little minced meat will manage to turn pasta into an honorable dish. If you opt for a sauce with minced pork, add at the end and a little chopped garlic and a few fresh basil leaves.

Who says you have to buy the perfect sauce for a Caprese pasta salad? The recipe I prepared for you below is light, healthy and ready in about 15 minutes. Moreover, you will only have to resort to ingredients that will help you prepare a nutritious dinner for the whole family.

You can't go wrong when you opt for a combination of mozzarella, basil and ripe tomatoes. Easter only plays a supporting role in this recipe. And when you cook them a little on the stove, you manage to highlight their flavors and juices, which, in combination with olive oil, turn into the perfect paste. The ingredients prepared below are enough for 2-4 servings, but you can always double them, if you have dinner guests or if you want to make this preparation for several days.


170 grams of fusilli pasta
1/3 cup olive oil
900 grams of cherry tomatoes
1/2 teaspoon sea salt
220 grams of mozzarella cheese
a few sprigs of fresh basil
2-3 teaspoons of balsamic vinegar for taste

1. Bring a pot of salted water to a boil and cook the al dente pasta according to the instructions on the package. Drain and return to the pot.

2. While the pasta is cooking, heat the olive oil in a large skillet with a thick base. Add the cherry tomatoes and 1/2 teaspoon sea salt. Cover the pan with a lid and cook the tomatoes, stirring occasionally, until the tomato peel begins to crack, and the olive oil takes on a red tint for about 5-8 minutes. Add the tomatoes and the remaining sauce from them to the pasta pot.

3. Allow the composition to cool for a few minutes, during which time cut the mozzarella. After that, add the mozzarella cut into small pieces and the finely chopped basil. Add balsamic vinegar and salt to taste.

If you can't finish this dish after cooking, with the help of your family, you can leave it in the fridge for a few days. It can be served cold or at room temperature. You can also heat the pasta salad, if you don't mind melting the mozzarella.

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Light, summer salads

- Boil the pasta in a bowl with water and salt. We boil them according to the instructions on the package.
- Drain them and put them in a bowl.
- Then mix the pasta with the tomatoes cut in half, olives, mozzarella, corn kernels and arugula leaves. Since it is a light, summer salad, we do not have exact amounts of ingredients, we have the freedom to juggle them depending on what we like best. For the offer from Penny inspired us, we added more olives.
- Finish everything with a drizzle of olive oil and a few strips of grana padano or parmesan and serve cold salad, along with your favorite wine or a fresh lemonade.

Salad with oranges, pomegranate and olives

- Peel the oranges, removing the white membrane. We cut them into rounds and store them in a bowl.

- Peel the pomegranate in half and sprinkle its seeds over the oranges.

- Add sliced ​​onions - we need a not very hot onion, which gives a subtle flavor to the salad - and olives.

- Top with chopped mint leaves and, optionally, coriander seeds crushed in a mortar.

- Season with a pinch of salt and a drizzle of olive oil.

- Let everything marinate in the fridge.

- After the flavors have intertwined, we serve the cold salad in individual plates: a treat for the hot summer days!