Warm Shrimp And Salmon Pasta Salad

• None None FOR THE DRESSING
• 1/2 cup extra-virgin olive oil
• 1/2 None lemon, juiced
• 1 tbsp red wine vinegar
• 1 clove garlic, crushed
• 1 tsp Dijon mustard
• 2 None anchovy fillets in oil, drained
• None None Few drops Tabasco sauce
• None None FOR THE PASTA SALAD
• 2 slices sourdough bread, crusts removed, cut into small cubes
• None None Olive oil
• 1 tbsp finely grated Parmesan cheese, plus additional, to serve
• 9 oz rotini pasta
• 1 cup baby leaf spinach
• 2 slices bacon, finely chopped
• 24 None cooked large shrimp, peeled and deveined
• 4 oz sliced smoked salmon
• 1 small red onion, thinly sliced
• 2 None hard-boiled eggs, peeled and chopped

1. For the dressing, process all ingredients in a blender or small food processor until well blended. Season to taste.
2. Preheat the oven to 350u0b0F. Line a baking pan with parchment paper. Spread the bread on the pan and drizzle with oil. Sprinkle with Parmesan cheese. Bake for 5-10 mins. Set aside to cool.
3. Cook the pasta in a large saucepan of boiling, salted water according to the package directions. Drain well. Toss with the spinach leaves in a large bowl. Set aside.
4. Meanwhile, heat a small skillet on medium heat. Cook the bacon for 2-3 mins, until golden. Drain on paper towels.
5. Add the bacon, shrimp, salmon and onion to the pasta mixture and toss well. Divide among serving dishes. Mix the eggs and croutons and spoon over the salad. Drizzle with dressing and finish with additional Parmesan cheese.

dressing, extravirgin olive oil, lemon, red wine vinegar, clove garlic, mustard, anchovy, few drops, pasta salad, bread, olive oil, parmesan cheese, rotini pasta, baby leaf spinach, bacon, shrimp, salmon, red onion, eggs

Taken from recipes-plus.com/api/v2.0/recipes/27189 (may not work)