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enjoy this tricolor seafood pasta salad. It is a dish full of flavor and with a lot of color, to enjoy something fresh this summer.
It is a simple recipe, where we will cook the pasta and you just have to go little by little adding the ingredients. We cut the vegetables and cook the shrimp to give it that marine flavor.
It is a salad which supports many variants, since if you don't like any ingredient you can omit it. Or if you want to add others, it also supports many more flavors. Cheer up, it's delicious!
Tricolor seafood pasta salad
Delicious and refreshing salad, made with colorful pasta and with a sailor touch.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: pasta
- Calories: 240
- Rations: 5
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 500 g tricolor pasta
- 1/2 onion or chive
- 4 large pickled cucumbers
- 8 surimi sticks
- 200 g of prawns
- 2 tomates
- 2 small cans of tuna in oil
- 1 Avocado
- Sal Island
- Water for cooking pasta
- 1 beef stock cube
- Olive oil
- Wine vinegar
Preparation
We prepare a large casserole of water to which we add a little salt and the meat broth cube. When it starts to boil, add the pasta and stir so that it disperses and does not stick. After two minutes we stir again and let it cook for the allowed cooking time. The time will vary depending on the type of pasta and is usually between 6 to 8 minutes.
When we have the al dente or cooked pasta, We drain it and set aside.
We peel and wash the onion. We cut it into fine julienne. We wash the tomatoes and we cut them into small cubes.
We open the avocado in half and remove the pulp with the help of a spoon. We cut it into small dice. We cut the pickled cucumber in small pieces and surimi in medium slices.
We prepare a pan with two tablespoons of oil and we heat it up. We add the prawns with a little salt and fry them in three minutes, turning so that they brown on both sides.
We prepare a large bowl to mix the salad. We place the pasta and go adding the ingredients: fried shrimp, surimi, avocado, spring onion, tomato, pickles and tuna from the cans.
We add the oil and vinegar, you have to be careful, adding more oil than vinegar. We serve the salad warm or fresh.
