Orzo Pasta Salade met garnalen en surimi
Pasta salade
| Orzo | 230 gr | |
| Rode ui versnipperd | 70 gr | |
| Cherry tomaten | 165 gr | |
| Gele paprika | 1 st | |
| Kalamata olijven, grof gesneden | 100 gr | |
| Jumbo garnalen diepvries | 1 zak | |
| Surimi sticks | 6 st | |
| Peterselie fijn gehakt zonder steel | 15 gr | |
| Basilicum grof gehakt zonder steel | 50 gr |
Dressing
| Olijfolie | 30 ml | |
| Citroensap | 30 ml | |
| Citroen zest | 2 tsp | |
| Knoflookpoeder | 1/2 tsp | |
| Maple sirop | 15 ml | |
| Italiaanse kruiden, oregano en basiclicum | 1 tsp | |
| Parmigiano / Parmezaan | 1 tbsp | |
| Pasta water | 30 ml |
Instructies
- Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions. Reserve 1/4 cup (60 ml) of pasta water, drain the pasta, rinse with cold water, and toss with a little olive oil. Set aside to cool.
- While the water boils/pasta cooks, prep the pasta salad ingredients and make the dressing.
- Add the olive oil, lemon juice, lemon zest, garlic powder, maple syrup, Italian herbs, salt, pepper, nutritional yeast, and pasta water (once it’s ready) to a large mixing bowl and whisk to combine. Add the finely chopped red onion and mix again.
- Voeg de tomaten, paprika, olijven, peterselie en gekookte Orzo toe aan de schaal. Mix goed door elkaar.
- Snij de surimi in stukjes en mix door de salade.
- Leg de garnalen mooi bovenop
- Mix in the basil just before serving. Taste and adjust as needed, adding more salt for overall flavor, lemon juice for brightness, or herbs for freshness. Store in an airtight container in the refrigerator for 3-4 days. Not freezer friendly.
