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Picosita pasta salad

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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 of elbow pasta La Moderna®; 1 teaspoonful of Salt; 2 pieces of red tomato; 2 pieces of Bell pepper yellow, in thin strips.; 2 pieces of Bell pepper orange, in thin strips.; 2 pieces of zucchini in thin strips.; 1 Cup of Panela cheese in cubes.; 1/2 piece of red onion in puma.; 1 Cup of peanut toasted.; 1/2 teaspoonful of black pepper; 2 pieces of orange for the vinaigrette.; 1/3 of Cup of White vinegar for the vinaigrette.; 2 spoonfuls of chipotle chile pepper ground.; 1/2 teaspoonful of chili seeds for the vinaigrette.; 1 teaspoonful of granulated chicken bouillon for the vinaigrette.; 1/2 teaspoonful of black pepper for the vinaigrette.; 1 Cup of olive oil for the vinaigrette.; 1 twig of fresh coriander to decorate.

20 min

10 min

Easy

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!

Reviewed by the Editorial Team of Kiwilimón

Ingredients

4 servings

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200 grams of elbow pasta La Moderna®
1 teaspoonful of Salt
2 pieces of red tomato
2 pieces of Bell pepper yellow, in thin strips.
2 pieces of Bell pepper orange, in thin strips.
2 pieces of zucchini in thin strips.
1 Cup of Panela cheese in cubes.
1/2 piece of red onion in puma.
1 Cup of peanut toasted.
1/2 teaspoonful of black pepper
2 pieces of orange for the vinaigrette.
1/3 of Cup of White vinegar for the vinaigrette.
2 spoonfuls of chipotle chile pepper ground.
1/2 teaspoonful of chili seeds for the vinaigrette.
1 teaspoonful of granulated chicken bouillon for the vinaigrette.
1/2 teaspoonful of black pepper for the vinaigrette.
1 Cup of olive oil for the vinaigrette.
1 twig of 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

* Percentage of daily values based on a 2,000-calorie diet.

Calories

519

kcal

26%

Carbohydrates

29.4

9.8%

Proteins

35.1

70%

Lipids

31.3

48%

Fiber

6.4

13%

Sugar

5.5

6.1%

Cholesterol

6.6

2.2%

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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.