SHRIMP PASTA SALAD
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.