Pasta salad with squid recipe

ByFoodsDiary Staff

In this recipe we are going to make a delicious cold pasta salad. we have all kinds of salad options and in this case we teach you how to prepare one with squid that you can customize, including your favorite vegetables. Take a look at the step by step and enjoy the pasta salad with squid, a perfect dish to take to the beach day with the family or to the picnic afternoon.

Ingredients to make pasta salad with squid:

  • 350 grams of cooked penne pasta or feathers
  • 180 grams of cooked peas
  • 1 can of sweet corn
  • 1 unit of white onion
  • 1 tablespoon of fresh parsley
  • 1 kilogram of squid rings
  • 2 teaspoons Cilantro Dressing
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 bunch of fresh basil
  • 1 pinch of garlic paste
  • 2 teaspoons of olive oil

How to make Pasta Salad with Calamari:

Our first step to make the squid salad is to pre-list the ingredients. For this salad you can use any type of short pasta and remember that to make it you must boil it with water and a pinch of salt following the manufacturer’s instructions.

In a large enough bowl or bowl, add the cooked pasta along with the sweet corn and peas. Mix the ingredients very well. Remember that you can also add other ingredients such as carrot or potato.

Add the finely chopped white onion and fresh parsley on top.

Now we are going to cook the squid. To do this, bring a pan to medium heat with a tablespoon of olive oil, add the squid rings with salt, black pepper and garlic paste to taste. Sauté for a few minutes.

Add basil leaves a few minutes before turning off the pan; this will give a really delicious touch to our recipe.

Tip: If you wish, you can add white wine to deglaze the pan and make our squid have more flavors.

Let the squid rings cool and when they have reached room temperature, add them to our pasta salad base. Finally add a little coriander dressing. Remember you must consume this salad cold.

Serve the pasta salad with squid sprinkled with Parmesan cheese to taste on top and if you wish, a touch of parsley to decorate the plate.

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