| Cuisine: American | Type: Salad | Serves: 6-8 |
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Source:
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Penzey's Spice Catalog |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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8 oz. corkscrew or fusilli pasta 3 tbs olive oil 2 cups small zucchini, thinly sliced 2 cups fresh mushrooms, thinly sliced 1 cup fresh green beans, cut in 1 inch pieces 1 lb cooked shrimp (26 to 30 count) 1/2 tsp garlic, minced 1/2 tsp salt 1 tsp Italian herbs 1 medium red onion, thinly sliced 1 package cherry tomatoes, cut into halves Dressing: 4 tbs Italian herbs 4 tbs water 1 cup sour cream 1 cup mayonnaise 5 tbs red wine vinegar |
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Instructions:
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Cook pasta according to directions. Rince with cold water and set aside. While pasta is cooking, bring a small pot of water to a boil, add the green beans and cook 5 minutes to partially cook beans. Drain and rinse. Peel and devein cooked shrimp. Heat olive oil in a large frying pan. Over medium high heat, cook zucchini in two batches. Saute slices until lightly browned. Remove to a alarge bowl. Add mushrooms and beans to frying pan. Cover and cook until the eans are just heated through, about 3-5 minutes. Add mushrooms and beans to the bowl of zucchini, then add cooked pasta, shrimp, garlic, salt, Italian herbs, onion and tomatoes. Toss all ingredient together lightly to combine. In a separate bowl, mix Italian herbs (original recipe called for Italian dressing base from Penzey's) with 4 tbs of water, let stand 5 minutes, then whisk with sour cream and mayonnaise. Add red wine vinegar and whisk again. Pour blended salad dressing over the pasta salad and mix gently and thoroughly. Serve right away, or cover and refrigerate until ready to eat. |
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Related recipes:
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None |
2002-06-02