Tricolor Fusilli With Shrimp and Roasted Peppers |
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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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This is a sophisticated pasta salad that is perfect for a special picnic, light lucheon or dinner main course. Originally from an August 1984 issue of Bon Apetit that featured Picnics Made Perfect. Ingredients:
1 large red bell pepper |
1 large green bell pepper |
3/4 lb mixed fusilli (egg,spinach and tomato fusilli) |
salt & freshly ground black pepper |
1/2 cup white wine vinegar |
1 tablespoon dijon mustard |
1/2 cup olive oil |
8 ounces small cooked shrimp, shelled and deveined |
2 -3 tablespoons fresh basil, chopped |
Directions:
1. Char peppers in broiler or over open flame, turning until skins blacken;place in plastic bag and steam 10 minutes.
2. Remove skin and seeds;rinse and pat dry.
3. Cut into fisilli-sized strips.
4. Cook pasta in large pot of rapidly boiling salted water until firm but still tender to bite.
5. Drain, rinse under cold water and drain;sprinkle with salt and pepper.
6. Blend vinegar, mustard,salt and pepper in bowl.
7. Whisk in oil in thin stream.
8. Add in peppers, fusilli,shrimp and basil;toss well.
9. Can be made ahead to this point. Cover and refrigerate up to 2 days.
10. Let stand at room temperature 2 hours before serving.
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