Calories
339 kcal
Protein
28 g
Fat
6 g
Carbohydrates
54 g
Boil the fusilli pasta in salted boiling water according to the package instructions. Drain it in a colander, then drizzle with a little of olive oil, stir, and set it aside.
Cook the frozen shrimp in boiling water for 4 minutes, then drain in a colander and pat dry. If the shrimp are raw, quickly sauté them in a small amount of oil until they turn pink and then let them cool.
Remove the stems and seeds from the sweet peppers. Cut the flesh into small cubes. Then cut the cherry tomatoes into quarters or halves, depending on their size.
If the olives are pitted, crush them with a knife to remove the pits. Cut the olives in half lengthwise.
If the spinach has tough stems, remove them. Then tear large spinach leaves into smaller pieces by hand and leave the small leaves as they are.
Mix the pesto with 3 tablespoons of olive oil. Finally, combine all the salad ingredients, season with pepper and salt to taste, let it marinate for a bit, and serve.
Olive oil is a key ingredient in this recipe, so it's important to use a good quality, flavorful oil for best results.
Make sure to cook the shrimp thoroughly. Overcooked shrimp can become tough and rubbery, while undercooked shrimp can be unsafe to eat.
Bon Appetit!
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