Pasta Salad with Shrimp, Roasted Peppers, and Fennel
"I run a salon, and I’m an instructor at a cooking school," writes Sandy Ercolano of Ridgewood, New Jersey. "It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. Of course, my family eagerly tries anything I make."
To turn this main-course salad into a side dish or vegetarian entrée, omit the shrimp.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 main-course servings
American
Salad
Pasta
No-Cook
Pine Nut
Shrimp
Fennel
Bell Pepper
Summer
Bon Appétit
- 4 teaspoons grated lemon peel
- 5 tablespoons olive oil
- 2 1/2 tablespoons fresh lemon juice
- 4 large garlic cloves, chopped
- Carbohydrate 68 g(23%)
- Cholesterol 95 mg(32%)
- Fat 19 g(29%)
- Fiber 5 g(20%)
- Protein 23 g(45%)
- Saturated Fat 2 g(12%)
- Sodium 447 mg(19%)
- Calories 527
Preparation Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.
Preparation Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.
