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Fusilli salad with shrimps

Author
Cookinero 12 Nov 2022
20940
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.

How to cook Fusilli salad with shrimps

Step 1

Fusilli salad with shrimps

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

Fusilli salad with shrimps

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

Fusilli salad with shrimps

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

Fusilli salad with shrimps

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.

Fusilli salad with shrimps - FAQ About Ingredients, Baking Time and Storage

Yes! Grilled chicken, chickpeas, or canned tuna are all great alternatives to shrimp. For a vegetarian option, consider grilled halloumi or extra vegetables like zucchini.
This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the spinach may wilt slightly over time.
Absolutely! Use gluten-free fusilli pasta made from rice, corn, or quinoa. Just be sure to cook it according to the package directions.
Certainly! Rotini, penne, or even farfalle would work well in this salad. Choose a shape that will hold the pesto and other ingredients nicely.
After draining the pasta, drizzle it with a little olive oil and stir it well. This will help prevent it from sticking together as it cools.
Yes, you can prepare the individual components of the salad ahead of time. Cook the pasta, prepare the shrimp and vegetables, and store them separately. Mix everything together with the pesto just before serving to prevent the spinach from wilting and the pasta from absorbing too much dressing.
This fusilli salad is perfect for parties! Serve it chilled or at room temperature as a side dish or a light main course. You can also arrange the ingredients separately in bowls and let your guests create their own salads.
Yes, a sprinkle of crumbled feta cheese or shaved parmesan would add a nice salty and savory touch to the salad. Fresh mozzarella balls (bocconcini) would also be delicious.

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