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Mediterranean Pasta And Seafood Salad Recipe
|Small prawns||220 Gram, shelled (Raw)|
|Extra virgin olive oil||20 Milliliter (For Making The Sauce)|
|Dried basil||1⁄2 Teaspoon (For Making The Sauce)|
|Fish and vegetable stock||50 Milliliter (For Making The Sauce)|
|Green pepper||40 Gram, finely chopped (For Making The Sauce)|
|Red pepper||40 Gram, finely chopped (For Making The Sauce)|
|Yellow pepper||40 Gram, finely chopped (For Making The Sauce)|
|Garlic||10 Gram, finely sliced (For Making The Sauce)|
|Black olives||20 Gram, quartered (For Making The Sauce)|
|Green olives||20 Gram, quartered (For Making The Sauce)|
|White wine||40 Milliliter (For Making The Sauce)|
Serving size: Complete recipe
Calories 1568 Calories from Fat 299
% Daily Value*
Total Fat 33 g50.3%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 710.8 mg
Sodium 1430.7 mg59.6%
Total Carbohydrates 208 g69.3%
Dietary Fiber 12.9 g51.6%
Sugars 12.4 g
Protein 92 g184.5%
Vitamin A 35.4% Vitamin C 280.6%
Calcium 14.7% Iron 41.3%
*Based on a 2000 Calorie diet
Drain and chill.
Heat the oil in a pan and saute the peppers along with the sliced garlic, till the peppers are cooked and very soft.
Set aside along with any liquid from the cooking process.
Steam or briefly pressure cook the seafood along with the vegetable mixture, salt and pepper, and white wine.
Preserve the cooking liquid and place in the refrigerator to chill.
Combine the pasta, and vegetables in a large bowl and season with a blend of oil, fish and vegetable stock and the basil flakes.
Add the preserved cooking liquid to the pasta just before serving.
Season to taste if required and serve.