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Clean Monday Great Lent & Fasting Lunch Packed lunch for work Pasta salads Spring & Summer With seafood
10΄
Preparation Time
8΄
Cooking Time
easy
Difficulty
8
Portions
INGREDIENTS
MISKO Twirls (Fusilli)
500 g MISKO Twirls (Fusilli)
700 g baby shrimp, without the shell
3 green onions, finely chopped
1 onion, finely chopped
6 radishes, thinly sliced
150 g boiled corn
½ bunch of dill, finely chopped
½ bunch fennel, finely chopped
2 small cucumbers, cubed
juice of 1 lemon
zest of 1 lemon
olive oil
salt
freshly ground pepper
METHOD
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Twirls (Fusilli). Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and rinse under cold water. Allow the pasta to drain and then transfer to bowl.
Boil the shrimp in salted water for 3-4 minutes and then set aside to cool.
Add the shrimp to the bowl with the pasta and add the green onions, the onion, radishes, corn, dill, fennel and the cucumber.
In a bowl, whisk 5-6 tbsp. olive oil, the lemon juice and zest, salt and freshly ground pepper.
Pour this dressing over the ingredients in the bowl and stir gently.
Serve immediately or refrigerate until ready to serve.
