Pasta Salad with Shrimp, Roasted Peppers, and Fennel |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I run a salon, and I’m an instructor at a cooking school, writes Sandy Ercolano of Ridgewood, New Jersey. It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. Of course, my family eagerly tries anything I make. To turn this main-course salad into a side dish or vegetarian entrée, omit the shrimp. Ingredients:
5 tablespoons olive oil |
2 1/2 tablespoons fresh lemon juice |
4 large garlic cloves, chopped |
4 teaspoons grated lemon peel |
1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained |
1 pound cooked deveined peeled shrimp, cut lengthwise in half |
3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved |
1 1/2 cups thinly sliced fresh fennel bulb |
3/4 cup finely chopped fresh basil |
1/3 cup pine nuts, toasted |
Directions:
1. Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.
|
|