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This healthy, fast and easy to make vegetable and seafood pasta salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
8 oz. fusilli pasta, cooked al dente
5 oz. mixed stir-fried vegetables (baby corn cobs, water chestnuts, mangetout, celery slices, cherry tomatoes)
4 oz. stir-fried whole baby squid, appendages removed
1 large clove elephant garlic, finely crushed
2 cups thick set natural Greek or Balkan yogurt
1 tsp. salt
1 tsp. black pepper
1 tsp. ginger
1 tbsp. Hoisin sauce
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine fusilli, baby corn cobs, water chestnuts, mangetout, celery slices, tomatoes and baby squid. In another bowl, thoroughly mix together garlic, yogurt, salt, black pepper, ginger and Hoisin sauce. Pour dressing over salad and mix well.
Spoon vegetable and squid salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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