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Pasta with cress and white cheese

Pikantne Salads Vegetarian Dishes 20 min Easy 28 wyświetleń ~7.96 PLN * - (0)
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Description

A light, spring pasta salad combining the creamy texture of white cheese with the spicy, fresh aroma of cress. A simple and quick dish — perfect for a light lunch, brunch, or as a side for a picnic. Inspired by the Polish tradition of using cottage cheese and seasonal herbs: cress gives the dish a green color and a bold, peppery taste that contrasts beautifully with the salty cheese and delicate yogurt. Serve warm or cold, and you can enhance it with crunchy walnuts or fresh chives for color and texture. It presents beautifully on a flat plate with a few cress leaves on top.

Ingredients Used

Ingredients (11)

Servings:
4
  • Fusilli pasta 320 g
  • White cheese 300 g
  • Rzeżucha 60 g
  • Natural yogurt 150 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
  • Walnuts 40 g
💰 Szacowany koszt dania: ~7.96 PLN (1.99 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pasta

1

Prepare a large pot (min. 3-4 l) of water and bring it to a boil. For every 100 g of pasta, add about 1 l of water — for 320 g, use 3.2 l. Add 1 teaspoon of salt to the boiling water. Drop the fusilli pasta into the boiling water and stir with a wooden spoon to prevent sticking. Cook according to the package instructions (usually 8-10 minutes) and check after 7 minutes: al dente pasta should have a slight resistance when bitten, it should not be mushy.

Ingredients: fusilli pasta, Salt
Use a large pot and a wooden spoon; if you don't have a timer, keep an eye on the time. Do not rinse the pasta with cold water — cooling washes away the starch needed to bind with the sauce. If you want the salad completely cold, quickly rinse the pasta with cold water and drain.

Preparing the dressing

2

In a large bowl, crumble the white cheese with a fork until smooth. Add the natural yogurt and mix with a fork or whisk until you achieve a smooth, creamy consistency. Squeeze the juice from half a lemon (about 50 g) without large seeds into the bowl. Press two cloves of garlic through a garlic press and add to the mixture. Pour in 30 g (2 tablespoons) of rapeseed oil and mix vigorously until the dressing is smooth. Add salt and pepper to taste (start with small amounts, then adjust after combining with the pasta).

Ingredients: white cheese, Natural yogurt, Lemon, Garlic, Rapeseed oil, Salt, Black pepper
Use a medium bowl and a fork or whisk. If the dressing is too thick, add 1-2 tablespoons of pasta cooking water (set this water aside earlier). When crushing the garlic, check its flavor — raw garlic can be sharp; if you prefer a milder aroma, finely chop it and let it sit for 5 minutes before adding.

Combining ingredients

3

When the pasta is ready, drain it in a colander and if you plan to serve the salad warm, set it aside for 1 minute to cool slightly (hot pasta can thin out the dressing). Transfer the pasta to a bowl with the dressing and gently mix with a silicone spatula or wooden spoon using an upward motion to avoid crushing the pasta. Taste and season with additional salt and pepper if needed.

Ingredients: fusilli pasta, white cheese, Natural yogurt, Salt, Black pepper
Use a large bowl with a capacity of at least 2 l to have enough space for mixing. Stir gently and briefly — overmixing will make the pasta sticky.

Adding the cress and finishing touches

4

Before serving, add the cress: tear off the thicker stems and chop the leaves in half or leave the smaller leaves whole. Add the cress to the bowl and gently mix with the pasta for 2-3 turns to evenly distribute the flavor. If you are using chives — chop them finely and sprinkle on top. Sprinkle the salad with chopped walnuts for a contrast in textures (optional).

Ingredients: rzeżucha, Chives
Use a chef's knife for chopping or herb scissors. Add the cress at the end to preserve its fresh color and aroma. Additionally, you can add walnuts for crunch.

Serving

5

Serve the salad immediately on a flat plate or in a bowl — best slightly warm or at room temperature. Garnish with a few sprigs of cress on top and freshly ground pepper. If you want to take the salad to go, place the dressing and pasta in one container and add the cress just before eating.

Ingredients: rzeżucha, Black pepper
For serving, use a flat plate or a salad bowl. If you are preparing portions for boxes, keep the cress and nuts separate to maintain their crunchiness.

Fun Fact

💡

Cress was a popular addition in the traditional Polish kitchen and was often grown at home on windowsills — its sharp, peppery flavor was used to 'liven up' heavier dishes, similar to modern arugula or cilantro.

Best for

lekki obiad piknik brunch

Tips

🍽️ Serving

Serve the salad slightly warm or at room temperature. You can add a few tablespoons of pasta cooking water to the bowl if the dressing seems too thick. It pairs wonderfully with grilled vegetables, butter lettuce, or a slice of whole grain bread.

🥡 Storage

Store in the refrigerator in a closed container for up to 24 hours. It's best to keep the cress separate and add it just before serving to maintain its freshness and crunchiness. The salad can be briefly heated in the microwave (20-30 s), but add fresh herbs after heating.

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