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更新日期：2016-10-12
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Pasta salad recipes
Pasta salad recipes are versatile enough to serve with nearly any entrée. Some are even hearty enough to function as the main dish. Blend and match the ingredients in line with what vegetables and pastas available to you. Here are a few recipes suitable for men and women aged 30 and above. Begin with this cheese-filled alimentary pasta salad recipe; it is complemented by salty inexperienced and black olives and fresh red bell peppers and onions. A lemony vinegar based dressing is loaded with herbes de Provence to act as a coating to all of the ingredients with a range of aromatic flavors.
Pasta salads are easy to prepare, delicious and as many as you would like them to be. Put in fresh greens, olives, grilled fish or chicken, canned tuna or leftover roast vegies for an excellent appearance or meal in itself.
Shrimp and Pasta Salad
Ingredients
8 ounces raw medium size shell pasta
A dressing of Lemon herb with tarragon and mint
1 pound unclothed, medium size burnt shrimp (31/40 count)
1 massive nectarine, sliced into skinny wedges
1 cup shredded seedless cucumber
Garnishes: contemporary raspberries, arugula
Preparation
Cook the pasta in line with the directions in the package; drain. Put it into ice cold water to put the cooking process to a stop; drain it and place it in a large bowl. Add 1/2 cup dressing, whisk to coat. Stir in shrimp, nectarine, and cucumber. Serve with remaining quarter cup dressing and garnish it, if you like.
Caprese-style pasta salad
Ingredients
Three cups dried farfalle pasta
1/2 cup basil pesto
1/4 cup white balsamic vinegar
One 1/2 cups contemporary basil leaves
Three tomatoes, roughly shredded
180g tub baby bocconcini, halved
Preparation
Cook the pasta in a large pan of boiling, preserved water, following the directions in the packet till tender. Drain the pasta. Rinse it with cold water. Drain it well. Transfer to a big bowl.
Combine pesto and vinegar in a tiny jug.
Place basil, tomato, bocconcini and cooled food during a massive bowl. Season it with salt and pepper. Add pesto mixture. Toss to mix and Serve.
Warm Pasta Salad with Shrimp
Ingredients
3 cups raw farfalle (bow tie pasta)
1/4 cup contemporary juice
One and a half (1 ½) tablespoons of Dijon mustard
1 teaspoon minced contemporary garlic
1/4 cup oil
1/2 teaspoon kosher salt
Half teaspoon fresh black pepper powder
Cooking spray
12 ounces medium shrimp, unclothed and deveined
1 1/2 cups shredded contemporary spinach
One cup cannellini beans (canned), cleaned and drained
1/4 cup minced Spanish or red onions
2 tablespoons shredded capers
Preparation
1. Cook the pasta according to the directions in the package, leaving out salt and fat and then drain.
2. Mix juice, mustard, and garlic in a tiny bowl, using a whisk, stir well. Add oil gradually stirring perpetually using a whisk. Then add salt and pepper then stir.
3. Use medium heat on the non skillet. Use the cooking spray to coat the pan. Add shrimp; cook for about two minutes or till done. Stir in spinach, red onion, cannellini beans, and two tablespoons capers; toss to mix. Add the juice mixture and pasta to shrimp mixture and toss.
