Who said a simple pasta salad couldn’t be delicious deli dish?
Gourmet pasta salad packed with nutrients
- 400 g farfalle
- 150 g smoked salmon
- 1 small broccoli
- 100 g spinach
- 150 g peeled shrimp
For the vinaigrette:
- 3 tsp. Borges extra-virgin olive oil
- Olive oil
- 1 tsp. honey
- 1 tsp. mustard
- Salt and ground black pepper
Step by step
Cook the pasta following the instructions on the packet, then strain and add a teaspoonful of extra-virgin olive oil to stop it sticking together. Stir and leave to cool in the fridge.
Boil the broccoli in plenty of salted water until it is cooked al dente. Take care not to overcook it, or else 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.
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 well. If you like, you can also add some cheese. We recommend feta, Parmesan, halved mozzarella balls or any other cheese you like.
Make the vinaigrette by mixing all the ingredients together. When all the other ingredients are cold, add to the pasta salad and mix well to bind all the flavors together.