Jackie Ang-Po



by Jackie Ang-Po

10 OZ.    Dried pasta (bow-ties or campanelles)
1 ½ lbs. Shrimp (Peeled, de-veined and cooked)
1 Cup     Celery, chopped
½ Cup    Red onion, chopped
½ Cup Green sweet pepper, chopped
1/3 Cup    Pitted black olives, sliced
4 pcs. Large red tomatoes, cut into wedges
1 ¼ Cups    Bottled Italian dressing or Citrus Vinaigrette

Citrus Vinaigrette Recipe: Place the ingredients below in a screw-top jar or airtight container. Seal the container and shake well to mix.

3/4 Cup Grapefruit Juice
½ Cup    Salad oil (or any vegetable oil)
2 Tbsp.    Honey
1 tsp. Dried thyme (pounded or crushed)
¼ tsp.    Salt
¼ tsp.    Ground black pepper.

1)    Cook paste according to package directions, drain. Rinse with cold water and drain again
2)    In a large bowl, combine pasta, shrimps, celery, onions, sweet pepper and olives. Stir in tomato wedges, Pour vinaigrette over this and toss gently to coat.
3) Cover and chill 2 to 24 hours.
4)    Toss before serving. Serve cold.


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