Nutrient-Packed Pasta Salad
4
20 min
Who ever said a simple pasta salad couldn’t be delicious deli dish?
Ingredients
-
14 oz farfalle
-
5½ oz smoked salmon
-
1 small broccoli
-
3½ oz spinach
-
5½ oz peeled shrimp
-
—–
-
For the vinaigrette:
-
3 tsp. STAR Olive Oil with Roasted Garlic
-
1 tsp. honey
-
1 tsp. mustard
-
Salt and ground black pepper
Instructions
-
1.
Cook the pasta according to package directions, then strain and add a teaspoonful of extra virgin olive oil to stop it from sticking together. Stir and leave to cool in the fridge.
-
2.
Boil the broccoli in plenty of salted water until it is cooked al dente. Be careful not to overcook it, or it will fall apart. You can reduce the smell by adding a dash of vinegar to the water. If you prefer, you could steam it instead.
-
3.
Either boil or grill the shrimp. Cut the smoked salmon into cubes (it’s best to buy a thick piece of smoked salmon rather than thin slices) and add to the pasta, together with the spinach, broccoli and shrimp. Mix together. If you like, you can also add some cheese. We recommend feta, Parmesan, halved mozzarella balls or any other cheese you like.
-
4.
Make the vinaigrette by mixing the olive oil, honey, mustard, salt and pepper together with a hand whisk or fork. When all the other ingredients are cold, add to the pasta salad and mix well to bind all the flavors together.
