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Ana Fraga
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Recipe of Fusili salad with Surimi
Ana Fraga
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Ana Fraga
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Recipe of Fusili salad with Surimi
Recipe

Fusili salad with Surimi

45 mins
Low
115
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This ensalda is super simple and fresh for Lent or in any warm season of the year.
Learn more about Ana Fraga

Ingredients

6 portions
  • 1 package tricolor fusilli pasta
  • 6 sticks surimi, finely chopped
  • 1 cucumber, large without seeds and diced
  • 10 olives, chopped
  • 1 mango, medium diced
  • 1 red pepper, finely chopped
  • 1 bottle Italian dressing
  • 8 lemons, get the juice
  • salt, to taste
  • black pepper, to taste

Preparation

Cook the pasta with enough water.
Once the pasta is cooked, let it cool a little and pour it into a large salad bowl.
The rest of the chopped ingredients are added.
Add all the Italian dressing and the lemon juice together with the salt and pepper to taste.
Everything is stirred very well and the flavor is rectified; it gets to cool to the refrigerator.

PRESENTATION

This salad is ideal to accompany a sandwichón.

TIPS

If you can not find colored fusilli, you can use the normal fusilli.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Lorenza Montoya Arguelles
17/07/2019 15:51:11
deliciosa
Rebecka Gil
11/04/2016 10:51:48
A través de Android Mmmm ke riko la voy a preparar yum yum

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