Shrimp Pasta Salad Recipe
This delicious shrimp pasta salad can be served warm just when you make it or refrigerated and enjoyed as a cold salad.
1 pound fusilli, cooked al dente
1 cup frozen corn, cooked and drained
1 cup fresh, cooked broccoli florets
2 fresh carrots, cooked
1 pound peeled, ready to eat small shrimp
1/2 cup olive oil
3/4 cup drained sun-dried tomato packed in oil
1/4 cup balsamic vinegar
2 Tablespoons drained capers
4 cloves garlic, minced
Cook the pasta to al dente
In a small pot put just enough water to cover the frozen corn, bring to a boil and cook for one minute then use a slotted spoon to remove the corn.
Peel the carrots and cut into long strips, place them into the boiling pot and cook for 5 minutes.
If necessary, add just enough extra water to cover the carrots.
Once the carrots have been cooking for about 2 minutes add the broccoli florets and cook for about 3-4 minutes so the broccoli is just cooked and not mushy. Drain the water from the vegetables and set aside.
Blend olive oil, sun-dried tomatoes, balsamic vinegar, capers and garlic in a blender or food processor briefly, just until the sun-dried tomatoes are finely chopped.
Add this dressing to the drained HOT pasta in a large bowl.
Toss to coat well.
Cool, stirring occasionally.
Add remaining salad ingredients.
Salt and pepper to taste.
Cover and chill, or you can also eat this as a warm salad.