Colorado Pasta Salad
Course : Pasta SaladsFrom: HungryMonster.comServes:6
Ingredients:
Amount Measure Ingredient -- Preparation Method
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1 pound fettucine -- cooked, drained and cooled
2 cups peas
1 cup chopped scallions
3 cups cherry tomatoes -- halved
1 cup artichoke hearts -- quartered
3 cups cooked shrimp
3 tablespoons onion -- finely chopped
4 cloves garlic, minced
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons salt
3 tablespoons sugar
1 teaspoon tabasco sauce
3/4 cup pesto sauce
1/2 cup chicken broth
1/4 cup olive oil
1/4 cup cider vinegar
1/2 cup italian parsley -- minced
2 tablespoons oregano -- finely minced
fresh ground pepper -- to taste
Preparation:
1. Place the fettuccine, vegetables, and shrimp in a very large bowl and
toss to combine. 2. In a large mixing bowl or food processor, combine
the remaining ingredients and mix well. Taste and adjust the seasoning.
Pour the dressing over the noodles, seafood, and vegetables and toss to
coat evenly. Serve at room temperature. Nutritional Information:
745 Calories (kcal); 26g Total Fat; (31% calories from fat); 45g
Protein; 83g Carbohydrate; 239mg Cholesterol; 1134mg Sodium
A moment lasts all of a second, but the memory lives on
forever~Angelique.
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