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Friday, July 5, 2013

Pasta Salad with Shrimp

This pasta salad, by far, will become one of your favorites.  Not only does it taste delicious, but it only has a few easy ingredients.  I used one pound of pasta and doubled the dressing for the crowd I was making it for, but please feel free to adjust the amounts  for quantity and taste.

Here is what you will need:

3 cups (8 ozs) pasta
1 tsp salt
Fresh snap peas
1 pkg frozen cooked medium shrimp (add more if favorite part!)
1 basket cherry tomatoes
5 scallions, cut
shredded Parmesan cheese
1/3 cup Pesto
1/4 cup light mayonnaise

The pasta I chose was Pipette because it doesn't fall apart when you cook it like shells do.  I also cooked it al dente.

Defrost the shrimp, making sure to dry it as much as possible.  When your pasta is done, pour into a colander and run cold water over it to stop the cooking process.  Add your shrimp.

Cut the tips off of your snap peas and cut into bite-size pieces.

As for the tomatoes, I cut them in half lengthwise, and laid them out on paper towels.  I wanted to get as much of the juice and seeds out  as I could, so they wouldn't make the salad watery.  I also add these last, just before I serve the salad so they won't get mushy.

When it comes to cutting the scallions, I find the easiest way to do it is with scissors.  That way the scallions don't get crushed as they do when you use a knife.  
Combine everything (except for your tomatoes) into one bowl and prepare your dressing.

I add half the dressing now, and refrigerate the salad for a while.  This lets the pasta absorb some of the dressing.  Just before I serve the salad, I add the other half, along with the tomatoes and a generous amount of shredded Parmesan cheese.  Salt and pepper to taste and you are good to go.

There you have it.  Please make sure to taste this!  I ended up adding more scallions because I wanted a little more "oniony" flavor.  Feel free to add anything else you would like, such as olives or artichoke hearts, or celery...... the ideas are endless!

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