Fusilli salad with shrimps

Name: Fusilli salad with shrimps
Total time: 40 min
Yield: 4–6
Ingredients: 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

Cookinero 12 Nov 2022

21710

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

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.

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

Can I substitute the shrimp with something else?

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.

How long does this fusilli salad last in the fridge?

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.

Is there a gluten-free alternative to fusilli?

Absolutely! Use gluten-free fusilli pasta made from rice, corn, or quinoa. Just be sure to cook it according to the package directions.

Can I use a different type of pasta?

Certainly! Rotini, penne, or even farfalle would work well in this salad. Choose a shape that will hold the pesto and other ingredients nicely.

What's the best way to prevent the pasta from sticking together?

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.

Can I make this salad ahead of time?

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.

Any suggestions for serving this salad at a party?

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.

Can I add cheese to this salad?

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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Fusilli salad with shrimps

How to cook Fusilli salad with shrimps

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

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