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Layered vegetable salad with shrimps and pasta

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Cookinero 26 November 2022
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Layered vegetable salad with shrimps and pasta

The layered salad-shifter looks quite impressive, it will wonderfully decorate the festive summer cottage table.

How to cook Layered vegetable salad with shrimps and pasta

Step 1

Layered vegetable salad with shrimps and pasta

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

Layered vegetable salad with shrimps and pasta

For sauce, combine ketchup, mayonnaise, Worcestershire sauce and Tabasco. Add lemon juice.

Step 3

Layered vegetable salad with shrimps and pasta

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

Layered vegetable salad with shrimps and pasta

Top with pasta, basil leaves, grated cheese and remaining lettuce.

Step 5

Layered vegetable salad with shrimps and pasta

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

Layered vegetable salad with shrimps and pasta

Unwrap cling film and invert salad onto a plate before serving. Sprinkle with herbs. Enjoy your meal!

Layered vegetable salad with shrimps and pasta - FAQ About Ingredients, Baking Time and Storage

Yes! Cooked chicken, tuna, or even chickpeas (for a vegetarian option) would work well. Consider using about the same amount as the shrimp called for in the recipe.
Since this salad contains mayonnaise, it's best consumed within 2 days. Ensure it's properly covered with cling film and stored in the refrigerator.
Absolutely! Simply omit the shrimp and substitute it with another protein source, such as chickpeas or crumbled tofu. You might also add more vegetables like bell peppers or artichoke hearts.
Yes, the sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This helps the flavors meld together.
A semi-hard cheese like cheddar, mozzarella, or Monterey Jack works nicely. Choose a cheese that you enjoy and that complements the other flavors.
A good substitute for Worcestershire sauce is a mixture of soy sauce and tamarind paste, or even just a little soy sauce with a pinch of brown sugar for sweetness.
Freezing this salad is not recommended. The mayonnaise-based dressing and the vegetables will not hold up well and the texture will change considerably. It's best to enjoy it fresh!
Start with just a few drops of Tabasco sauce and taste as you go. You can always add more to reach your desired level of spiciness. If you don't like spice, you can omit it entirely.
After draining the pasta, toss it immediately with the vinegar mentioned in Step 1. This not only adds flavor but also helps prevent the pasta from clumping, also ensure you fully drain the pasta.
Yes, you can chop the vegetables, cook the pasta, and prepare the sauce ahead of time. Store them separately in the refrigerator and assemble the salad closer to serving time for the best texture.

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