Petits Plats Entre AmisSalade de pâtes au surimi
This pasta salad expertly combines fresh surimi, creamy eggs, and juicy vegetables in a zesty, citrus-infused dish.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 200 g pasta small and quick cooking like penne or fusilli
- 200 g surimi chopped into bite-sized pieces
- 4 hard-boiled eggs chopped
- 100 g cherry tomatoes halved or quartered
- 50 g black olives sliced thin
- 2 tablespoons olive oil the good stuff
- 1 tablespoon lemon juice for brightening
- Salt and pepper to taste
Instructions
Instructions
- Add pasta to the cooker with water according to package instructions. Close the lid and set for a quick 5 minutes on high pressure.
- Do a quick release, then drain the pasta well and cool it on a tray or bowl.
- Chop the surimi into bite-sized pieces.
- Chop the eggs, tomatoes, and olives neatly.
- Toss together the pasta, surimi, eggs, tomatoes, and olives in a large bowl.
- Drizzle with olive oil and lemon juice, sprinkle salt and pepper, and toss to combine. Serve chilled or immediately.
Notes
Serve chilled for the best results and keep the salad fresh by storing the dressing separately if not serving immediately.