Pasta, Vegetable and Melon Salad
Ingredients
- Ingredients
- 200 grams small Pasta shell
- salt
- 2 Tbsps vegetable oil
- 200 grams frozen Shellfish
- 1 shallot
- 100 milliliters white wine
- 2 stalks Celery
- 150 grams Cucumber
- 200 grams honeydew melon (pulp)
- 2 Tbsps sliced hazelnuts
- For the salad dressing
- 100 milliliters lemon juice
- salt
- freshly ground peppers
- 1 pinch sugar
- 50 milliliters Nut oil
Preparation steps
Cook the pasta according to package directions until al dente. Drain, rinse under cold water and drain again. Transfer to a bowl, add 1 tablespoon of the
Thaw the seafood. Peel and finely chop the shallot. Heat 1 tablespoon of the oil in a skillet, add the seafood, and saute briefly. Add the wine to the skillet, remove from the heat, and cool to room temperature. Rinse the celery and the cucumber. Thinly slice the celery. Quarter the cucumber lengthwise, and cut into 0.5 cm (approximately 1/4-inch) wide pieces.
Cut the melon flesh into cubes.
For the dressing: In a bowl, whisk together the lemon juice, salt, pepper and sugar, and gradually add the oil until well combined. In a bowl, toss the pasta with the seafood, celery and melon. Add the salad dressing and toss to coat. Let stand 15 minutes. Coarsely chop the hazelnuts. Taste the salad for seasoning and sprinkle with chopped hazelnuts.
