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Recipes

Shell Pasta with Mixed Herbs for Salad
Main dish, Serves 4
Ingredients:
  • 3/4 lb. of shell pasta
  • 1/3 lb. tuna filets
  • 1/2 of cherry tomatoes
  • 2 avocados
  • 2.75 oz. of olive
  • 1 lemon juice
  • 1 tablespoon of pink peppercorn
  • 3 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • salt
  • pepper
  • 3 tablespoons of frozen
    Darégal Italian Blend
Directions
  • Cook the pasta al dente in a large pot of salted boiling water for 10 minutes. Drain them. Cool them and drain them again.
  • Slice the avocados in strips. Sprinkle fresh lemon juice on them. Set aside.
  • Wash the cherry tomatoes.
  • Drain the tuna filets.
  • Prepare the vinaigrette in a bowl by emulsifying the balsamic vinegar in the olive oil. Add the Daregal Italian Blend for salad and pink peppercorns. Salt and pepper.
  • Place the pasta, avocado strips, cherry tomatoes and tuna filets in a salad bowl. Keep in the refrigerator 2 hours.
  • Serve immediately.

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