Yield:
1
Ingredients:
| 1 pkt |
pasta (16 oz) short pasta |
| |
(curled works well) |
| 1/4 lb |
shrimp optional |
| |
----------------- Marinade: ---------------- |
| 2 tbl |
oil |
| 1/4 cup |
vinegar |
| 1/2 tsp |
salt or less |
| 1/8 tsp |
pepper |
| 1 tbl |
sherry optional |
| 1 x |
clove garlic minced |
| |
Green Sauce |
| |
(Double this sauce if you wish to have |
| |
lots of dressing - also it |
| |
keeps well and can be used on other salads) |
| 1/4 cup |
white vinegar or lemon juice |
| 1 tbl |
Dijon mustard (1 to 2) |
| 1/2 cup |
fresh basil tightly packed |
| |
or 2 tsp dried basil |
| 3/4 cup |
parsley chopped |
| 1 x |
clove garlic minced (1 to 3) |
| 2 tbl |
oil |
| 1 cup |
nonfat plain yogurt |
| |
pepper |
| |
----------------- Salad Ingredients: ---------------- |
| 1 cup |
frozen peas uncooked |
| 1 cup |
broccoli cut in small pieces |
| 2 cup |
cherry tomatoes halved |
| 1 cup |
mushroom sliced |
| 1 cup |
zucchini sliced |
| 6 x |
green onions chopped |
| 2 cup |
fresh spinach torn into bite size |
Instructions:
Instructions: On the day before: Cook pasta in unsalted water. Drain and cool.
Combine ingredients for marinade and mix with shrimp and cooked pasta. Refrigerate overnight. Place Green Sauce ingredients in food processor or blender and mix until smooth. Refrigerate.
Just before serving: Combine marinated pasta and shrimp with salad ingredients and toss. Add Green Sauce and toss.
Makes 10 servings as a main dish (about 20 cups)
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