Layered vegetable salad with shrimps and pasta
The layered salad-shifter looks quite impressive, it will wonderfully decorate the festive summer cottage table.
Ingredients
Servings 8- cucumber 1 pc.
- white wine vinegar 2 tbsp. l.
- dry dill 1 tsp
- pasta "shells" 200 g
- balsamic vinegar 1 tbsp. l.
- corn conc. 340 years
- green onion 2 stalks
- olive oil
- cayenne pepper
- leaf lettuce 1 bunch
- boiled peeled shrimp 400 g
- carrots 2 pcs.
- basil 1 bunch
- hard cheese 100 g
- ketchup 2 tbsp. l.
- mayonnaise 4 tbsp. l.
- Worcestershire sauce
- tabasco sauce
- lemon 1 pc.
Cooking
Step 1
Cucumber cut into cubes, mix in a bowl with a pinch of salt, pepper, dill and vinegar. Boil pasta according to instructions, drain in a colander and mix with vinegar.
Step 2
For sauce, combine ketchup, mayonnaise, Worcestershire sauce and Tabasco. Add lemon juice.
Step 3
Line a large deep salad bowl with cling film. Put the corn on the bottom, level it. Put half of the chopped lettuce leaves, shrimp. Drizzle with sauce. Lay out the grated carrots.
Step 4
Top with pasta, basil leaves, grated cheese and remaining lettuce.
Step 5
Take it with your hands and lay out the cucumbers. Cover with the edges of the film, put a flat plate on top and put oppression. Place in refrigerator for 2 hours.
Step 6
Unwrap cling film and invert salad onto a plate before serving. Sprinkle with herbs. Enjoy your meal!