"by the Sea" Pasta Salad
- Ready In:
- 1hr 50mins
- Ingredients:
- 18
- Serves:
-
6-10
ingredients
- 1 lb rotini pasta
- 1 1⁄2 lbs o large shrimp, peeled
- 8 ounces whole milk mozzarella, cubed
- 1 1⁄2 cups grape tomatoes
- 2 large green peppers
- 1 large red pepper
- 1 lb asparagus tips
- 1⁄2 cup olive oil
- 1 lemon, juice of
- 1⁄4 cup rice wine vinegar (any vinegar will do)
- 1⁄2 teaspoon sugar
- 1 tablespoon roasted garlic (to taste)
- 1 bunch fresh basil
- 2 tablespoons pine nuts
- 2 tablespoons romano cheese
- salt and pepper
- crouton (optional)
- 1 (4 ounce) can sliced water chestnuts, rinsed (optional)
directions
- Place cubed peppers and other Vegetables on oiled cookie tray and roast.
- in oven at 400 for 10 minutes and remove from oven to cool.
- Grill shrimp just until pink with light grill marks showing each side.
- Add Basil,Pine Nuts ,romano cheese to food processor drizzle in 1/2 oil.
- Add lemon juice,vinegar,sugar and remaining oil.
- Taste dressing to add salt and pepper.
- Assemble pasta,veggies,mozzarella,shrimp,water chestnuts together.
- Add dressing and toss well.
- refrigerate for at least 45 mins before serving.
- Add Croutons before serving.
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RECIPE SUBMITTED BY
Messy Kitchen Maid
Lanoka Harbor
I live in the best part of New Jersey,the Jersey Shore!. We cook a lot of seafood down here !. I started cooking from age 10,actually I made my first Turkey at 13 ,which aside from the fact I left the giblets in ,was pretty good!.
I'm happily divorced and have a huge wonderful family!! I'm Blessed!