Fusilli salad with shrimps
Classic American cuisine - cold pasta salads - good at any time of the year. If you wish, you can add other fresh vegetables and some spicy greens to this salad.
Ingredients
Servings 4–6- 300 g fusilli
- 400 g peeled shrimp
- 1 large sweet yellow pepper
- 200 g cherry tomatoes
- a small handful of olives and olives
- 100 g fresh spinach or other salad greens
- 3 art. l. homemade or prepared pesto
- olive oil
- salt, freshly ground black pepper
Cooking
Step 1
Boil the fusilli in plenty of salted boiling water according to package instructions. Drain in a colander, drizzle with oil, stir and set aside.
Step 2
If the shrimp are raw, quickly fry them in a small amount of oil until pink, 2 minutes, and cool. Boiled-frozen shrimp pour boiling water, let stand for 3-4 minutes, drain in a colander and dry.
Step 3
Remove the stalk, seeds and membranes from sweet peppers. Cut the pulp into small cubes. Cut cherry tomatoes into quarters or halves, depending on the original size.
Step 4
If the olives are pitted, crush the fruit with a knife and remove the pits. Cut the olives and olives in half lengthwise.
Step 5
If spinach has tough stems, remove them. Tear large leaves with your hands, leave small ones as they are.
Step 6
Mix pesto with 2-3 tbsp. l. oils. Mix all salad ingredients. Season with salt and pepper to taste, let it steep for a bit and serve.