SPRING SALAD

Posted by Tzeitel Topel
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INSALATA PRIMAVERA

To cook pasta, put the water to boil with plenty of salt, when the water is boiling add the pasta and cook until it is al dente, remove from the water and cool down with cold water, add olive oil to avoid sticking, and separate.

Necesitarás: utensilios receta2
Dificultad: ★★ ☆  fácil 

Origen: escuela de cocina
Tiempo:
30 minutos
Tipo de cocina: Tradicional
Usos: Plato fuerte

Ingredientes* para 8 personas:

To cook the pasta:

  • liters of water
  • Sal c/n
  • 500 gr pasta fusilli de Maiz EL DORADO
  • Olive oil OLIVETTO

For the salad:

  • Pasta
  • 250 gr of cherry tomatoes cut in quarters
  • 1 finely chopped red onion
  • 150 gr of cooked peas
  • 1 red pepper peeled and cut into small cubes
  • 1 green pepper burned and cut into small cubes
  • 1 yellow pepper burned and cut into small cubes
  • 1 avocado cut into cubes;
  • 50 gr of finely chopped parsley
  • 20 gr of chopped basil
  • 100 gr toasted pumpkin seeds
  • 100 gr roasted soybeans or sunflower seeds

For the vinaigrette

  • 10 tablespoons of balsamic vinegar
  • 15 tablespoons of olive oil
  • 3 lemons juice
  • 3 grated lemons
  • Sugar at taste c/n
  • Salt and pepper to taste c/n
 
Preparation:

To cook pasta, put the water to boil with plenty of salt, when the water is boiling add the pasta and cook until it is al dente, remove from the water and cool down with cold water, add olive oil to avoid sticking, and separate.

For the vinaigrette mix all the ingredients with the help of a whisk until emulsifying.

For the salad mix all the ingredients in a large bowl, rectify flavor with salt, pepper and sugar. Serve cold.