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Picosita pasta salad

Ines Aspe

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Recipe

Picosita Pasta Salad

Name: Picosita Pasta Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 200 grams elbows pasta, La Moderna®; 1 teaspoon salt; 2 tomatoes; 2 bell peppers, yellow, in thin strips.; 2 bell peppers, orange, in thin strips.; 2 zucchini, in thin strips.; 1 cup panela cheese, in cubes.; 1/2 red onions, in puma.; 1 cup peanut, toasted.; 1/2 teaspoons black pepper; 2 oranges, for the vinaigrette.; 1/3 cups white vinegar, for the vinaigrette.; 2 tablespoons chipotle chili, ground.; 1/2 teaspoons chili seed, for the vinaigrette.; 1 teaspoon chicken bouillon powder, for the vinaigrette.; 1/2 teaspoons black pepper, for the vinaigrette.; 1 cup olive oil, for the vinaigrette.; 1 twig fresh coriander, to decorate.

20 mins

10 mins

Low

2 comments

Ines Aspe

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This pasta salad recipe, besides being rich, is very colorful and has a great variety of vegetables. The best of all is its spicy touch with the delicious orange vinaigrette with chipotle. Very different from any salad recipe!

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Ingredients

4 portions

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200 grams elbows pasta, La Moderna®
1 teaspoon salt
2 tomatoes
2 bell peppers, yellow, in thin strips.
2 bell peppers, orange, in thin strips.
2 zucchini, in thin strips.
1 cup panela cheese, in cubes.
1/2 red onions, in puma.
1 cup peanut, toasted.
1/2 teaspoons black pepper
2 oranges, for the vinaigrette.
1/3 cups white vinegar, for the vinaigrette.
2 tablespoons chipotle chili, ground.
1/2 teaspoons chili seed, for the vinaigrette.
1 teaspoon chicken bouillon powder, for the vinaigrette.
1/2 teaspoons black pepper, for the vinaigrette.
1 cup olive oil, for the vinaigrette.
1 twig fresh coriander, to decorate.

Preparation

To a pot with boiling water, add the salt and cook the La Moderna® cod paste according to the packaging instructions. Drain and cool.

Mix the pasta with the vegetables and the peanuts. Season with salt and pepper and reserve.

For the vinaigrette, in a bowl and with the help of a balloon whisk, mix the orange juice, the vinegar, the chipotle, the chili seeds, the granulate and the pepper. Add the olive oil and mix until emulsified. Rectify seasoning.

Mix the salad with the vinaigrette and serve. Garnish with fresh coriander.

PRESENTATION

Serve the salad mixed with the vinaigrette and decorate with coriander leaves.

TIPS

If you're not going to eat the salad at the time, do not add the vinaigrette to prevent it from soaking.

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Picosita Pasta Salad

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

Energy

180.6

kcal

9.03%

Carbohydrate, by difference

11.6

3.87%

Protein

Total lipid (fat)

13.7

21.08%

100

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Ratings (2)

Veronica Cardenas

17/08/2016 22:49:00

A través de iOS Mm que delicia!! Me encanto y Dupré fácil

Ileana Moorman

17/08/2016 16:28:40

una receta deliciosa e inovadora... La acabo de preparar para comer y a toda mi familia le fascinó, tiene un sabor delicioso y es inovadora. Felicidades a la chef.