Aw, you'd think it was summer with this recipe I have to share. But alas, it is not. I must have spring fever though, I even bought Tulips for the kitchen the other day. Okay spring, hurry!
Today I'm going to share a salad. Well not literally unless you want to come to my house...
Shrimp Penne Salad - 7 / 1 cup servings
1 - 14.5 oz Box Rozoni Penne Rigate Cook, drain and place in bowl
Add the following:
3/4 cup shrimp
1/2 cup red onion chopped
1/2 cup red bell pepper chopped
1/2 cup green bell pepper chopped
1/2 cup sliced black olives
1 tomato chopped (seeded)
1 medium stalk celery sliced
In small ceramic bowl mix:
1 tsp basil
1/2 tsp Celery seed
1/2 tsp Marjoram
1/2 tsp Tarragon
1/2 tsp Thyme
1/2 tsp Rosemary
1/2 tsp sea Salt
1/4 tsp Pepper
1 Tsp Crushed Chilis
If you have a pestle crush in the bowl then mix in 2 tbsp. Virgin olive oil and 1 Tbsp. Balsamic Vinegar. Add well and then pour over pasta and vegetables and toss thoroughly. Chill for a few hours.
Right before you serve mix together 1 tbsp of oil and 1 tbsp of Balsamic vinegar and add to salad. Then toss in 1/2 cup crumbled Feta cheese.
1 cup Calories 303, Fat 9g, Saturated Fat 3g, Cholesterol 45mg, Sodium 345mg, Carbohydrate 47g, Dietary Fiber 8g, Sugars 4g, protein 13g. Vitamin A 16%, Vitamin C 43%, Calcium 41% and Iron 14%
Enjoy! A bit of spring in winter.