Shrimp & Rotini Salad Recipe
by Mia Adams via Cooking with Trader Joes
18 oz tri-color rotini [I only cooked one bag, which was 12 or 16oz]
2 lbs shrimp, cooked and peeled
7-8 diced scallions [Trader Joes was out when I went, so I just used a purple onion we had on hand]
2 cups broccoli, cooked and cut small
1 large Persian cucumber, cut into small wedges
3 Roma tomatoes, cut into wedges
1 1/2 Tbsp fresh lemon juice
1 Tbsp grated lemon rind
1 Tbsp balsamic vinegar
1/2 cup chopped fresh basil
1 1/2 tsp salt
1 tsp black pepper
1 tsp crushed red pepper [I didn't put any in]
3/4 cup light mayonnaise
1 (8 oz) bottle Trader Joe's Tuscan Style Salad Dressing
1. Cook pasta 'al dente' with 1/2 tablespoon olive oil. Rinse, cool indrainer with ice cubes and let them melt. Set aside in a large bowl.
2. Combine shrimp, broccoli, cucumber, and green onion in a medium bowl. [I added my tomatoes in as well at this point]
3. In a small bowl,stir together mayonnaise, salad dressing, lemon juice, lemon rind, basil, salt and pepper. Pour mixture over shrimp & veggies, stirring gently to combine. Add to cooled pasta, and blend/toss gently.
4. Top with tomato wedges and fresh basil as a garnish. Refrigerate before serving.
Note: This makes a very large batch for a big crowd! - With my pasta adjustment I think it woul dhave served about 6. With less pasta the other goodies/veggies stood out more and we LOVEd it this way!!!
by Mia Adams via Cooking with Trader Joes
18 oz tri-color rotini [I only cooked one bag, which was 12 or 16oz]
2 lbs shrimp, cooked and peeled
7-8 diced scallions [Trader Joes was out when I went, so I just used a purple onion we had on hand]
2 cups broccoli, cooked and cut small
1 large Persian cucumber, cut into small wedges
3 Roma tomatoes, cut into wedges
1 1/2 Tbsp fresh lemon juice
1 Tbsp grated lemon rind
1 Tbsp balsamic vinegar
1/2 cup chopped fresh basil
1 1/2 tsp salt
1 tsp black pepper
1 tsp crushed red pepper [I didn't put any in]
3/4 cup light mayonnaise
1 (8 oz) bottle Trader Joe's Tuscan Style Salad Dressing
1. Cook pasta 'al dente' with 1/2 tablespoon olive oil. Rinse, cool indrainer with ice cubes and let them melt. Set aside in a large bowl.
2. Combine shrimp, broccoli, cucumber, and green onion in a medium bowl. [I added my tomatoes in as well at this point]
3. In a small bowl,stir together mayonnaise, salad dressing, lemon juice, lemon rind, basil, salt and pepper. Pour mixture over shrimp & veggies, stirring gently to combine. Add to cooled pasta, and blend/toss gently.
4. Top with tomato wedges and fresh basil as a garnish. Refrigerate before serving.
Note: This makes a very large batch for a big crowd! - With my pasta adjustment I think it woul dhave served about 6. With less pasta the other goodies/veggies stood out more and we LOVEd it this way!!!
Enjoy!!
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