Shrimp-Tomato Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is one of my favorite meal ideas - a main-course salad. From Good Food Magazine, March 1986. Ingredients:
salt |
3/4 cup sour cream |
1 tablespoon extra virgin olive oil |
1/2 cup finely chopped sun-dried tomato |
1/3 cup finely chopped pitted oil-cured olives |
1/4 cup finely chopped parsley |
1 tablespoon capers, drained |
1 tablespoon grated lemon zest |
1/2 teaspoon dried thyme, crumbled |
1/4 teaspoon fresh ground pepper |
1 1/3 lbs medium shrimp, cooked, shelled, deveined |
1 lb penne pasta |
Directions:
1. Heat salted water for pasta to boiling.
2. Meanwhile, combine sour cream, oil, tomatoes, olives, parsley, capers, lemon zest, thyme, and pepper.
3. Coarsely chop half the shrimp and stir into sour cream mixture.
4. Cook pasta in boiling water until tender but firm to the bite. Drain thoroughly; transfer to wide bowl.
5. Add sauce to warm pasta or let pasta cool to room temperature and then add sauce. Toss to coat pasta; top with remaining shrimp.
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