Boiled Shrimp Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an easy recipe that keeps well and is great for picnics, as a main summer meal or side dish. See you on the blanket! Ingredients:
1 lb. dry egg and spinach fusilli pasta |
2 lbs. medium-size shrimp, boiled, peeled and deveined |
2 tbls. pine nuts |
3 to 4 tbls. olive oil |
1/4 lb. chevre (goat cheese), cut into one-fourth-inch pieces |
2 tbls. snipped fresh chives |
2 tsp. chopped fresh basil |
8 sundried tomatoes marinated in olive oil, coarsely chopped |
8 to 10 kalamata olives, pitted and quartered |
2 garlic cloves |
balsamic vinegar |
Directions:
1. Cook the fusilli pasta in boiling water until al dente, rinse in cold water, and drain. Transfer to a serving bowl or platter and toss with olive oil. Mix the garlic and basil with the pasta. Then fold in the tomatoes, olives, pine nuts, and shrimp. Sprinkle the salad with the balsamic vinegar to taste (about 1 to 2 tablespoons). Add the cheese and toss lightly. Garnish with chives and serve.
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