Pasta Salad – Picnic

Stir well the ingredients of the sauce.

Make fusilli al dente in enough salted water, drain and mix into the sauce while still warm. Cool down.

Carefully add the diced tomatoes and shrimps. Take along in a sealable container.

Sauce variation: mix sherry vinegar, a little sesame oil, water, sunflower oil or other vegetable oil, salt, pepper, a little finely chopped coriander. Dry roast sesame seeds in a teflon pan. Then mix the sauce well with the prepared leaf salad.

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