Encornet
Seafood pasta salade
Ingredients
| Seafood salade NUCHAR | 150 g |
|---|---|
| Green pepper | 50 g |
| Red pepper | 50 g |
| Fresh onions or shallots | 50 g |
| Pasta: penne rigate | 100 g |
| Fresh basil | 5 g |
| Fresh mint | 5 g |
| Fresh cilantro | 5 g |
Vinaigrette/sauce
| Extra virgin olive oil | 40 ml |
|---|---|
| Salt and black pepper | 5 g |
| Sherry vinager | 10 ml |
| Mustard (optional) | une cuillère à café |
Preparation time: 20 minutos
Serves: 2
Dish type: Main dish
View Video recipe
Elaboration
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Cook the penne rigate. Meanwhile, cut the vegetables and aromatic herbs.
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Prepare a vinaigrette with the vinegar, oil, salt and freshly ground black pepper.
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Add aromatic herbs and chopped vegetables and cold cooked pasta to the vinaigrette.
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Add seafood.
Dish finishes
Serve in an individual bowl, add a little vinaigrette to taste.
Tricks
You can also add a teaspoon of mustard to the dressing to give it a stronger flavor.To prepare the vinaigrette, put all the ingredients in a glass jar with a lid and shake them for a good emulsion.
