Dilled shrimp & pasta salad
Source of Recipe
First published in Chatelaine's 01/1995 issue.
List of Ingredients
3 tbsp ( 45 mL) squeezed lemon juice
2 to 3 large crushed garlic cloves
1-1/2 tsp ( 7 mL) Dijon mustard
1 tsp ( 5 mL) anchovy paste
1/2 tsp ( 2 mL) each of salt, sugar and freshly ground black pepper
1/4 cup ( 50 mL) vegetable oil
1/3 cup ( 75 mL) freshly grated Parmesan cheese
450- g box shell pasta, about 5 cups small or 6 cups medium
1/4 cup ( 50 mL) finely chopped fresh dill
8 oz to 1 lb (250 g to 500 g) small cooked shrimp
Recipe
1. To prepare dressing, measure lemon juice, garlic, Dijon, anchovy paste, salt, sugar and black pepper into a medium-size mixing bowl. Gradually whisk in oil, then Parmesan.
2. Cook pasta for the minimum cooking time suggested on the package. When still fairly firm, drain well and turn hot pasta into a large mixing bowl. Whisk dressing and pour over hot pasta. Toss until well mixed, then stir in dill and shrimp. Serve right away or cover and refrigerate for up to half a day
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