Shrimp and Pasta Salad with Caper Dressing
Cool and refreshing, serve this upscale salad to summertime company.
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
Servings:
Makes 4 main-dish servings.
Ingredients
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1 cup packaged dried medium shell macaroni
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12 ounces fresh or frozen peeled and deveined shrimp
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1 large red or green sweet pepper, cut into 1-inch squares (1 cup)
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2 green onions, sliced (1/4 cup)
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3 tablespoons white wine vinegar or white vinegar
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2 tablespoons olive oil or salad oil
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2 tablespoons capers, drained
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2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
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1 clove garlic, minced
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup fresh pea pods or 1/2 of a 6-ounce package frozen pea pods, thawed
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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.
Nutrition information
Calories 231, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 131 mg, Sodium 357 mg, Carbohydrate 22 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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