Shrimp and Pasta Salad with Caper Dressing
Cool and refreshing, serve this upscale salad to summertime company.
Servings: Makes 4 main-dish servings.
Total: 210 mins
Rated:
Ingredients
1 cup packaged dried medium shell macaroni
12 ounces fresh or frozen peeled and deveined shrimp
1 large red or green sweet pepper, cut into 1-inch squares (1 cup)
2 green onions, sliced (1/4 cup)
3 tablespoons white wine vinegar or white vinegar
2 tablespoons olive oil or salad oil
2 tablespoons capers, drained
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh pea pods or 1/2 of a 6-ounce package frozen pea pods, thawed
Spinach or lettuce leaves (optional)
Directions
1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
2. Meanwhile, cook shrimp, uncovered, in boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Drain shrimp; rinse with cold water. Drain again.
3. In a large mixing bowl combine pasta, shrimp, red or green sweet pepper, and green onions. Toss to mix.
4. For dressing, in a screw-top jar combine vinegar, oil, capers, dill or dillweed, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta mixture. Toss gently to coat. Cover and chill for 3 to 24 hours.
5. Just before serving, cut the pea pods in half crosswise. Stir pea pods into pasta mixture. If desired, serve on spinach- or lettuce-lined plates. Makes 4 main-dish servings.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
