Fusilli salad with shrimps

Description

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.

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.