ok...so I'm hosting the big 4th holiday...this is one of my "fancier" bbq's so I pull out some fancier recipes..this is one...takes a little time but will blow the doors off you company!!!
If your invited out...this is the one to take w/ya!!!
Vinaigrette :
1/4 c rice wine vinegar
2 Tbs Dijon mustard
1 large clove garlic, minced
1/8 tsp salt
1/8 tsp pepper
2/3 c extra-virgin olive oil
Whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency.
Pasta Salad :
2 med zucchini, thinly sliced lengthwise
1 med yellow pepper, halved lengthwise, seeded
2 Tbs olive oil
salt n pepper, to taste
2 Tbs salt(for pasta water )
1 lb med pasta shells (or bowtie is always pretty
)
1 lb cooked shrimp, halved lengthwise
8 oz cherry tomatoes, halved
3/4 c coarsely chopped,Kalamata olives
1 c crumbled feta cheese
1/2 small red onion,diced small
2 tsp oregano (dry)
Put oven rack on highest position and turn broiler on high.
Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to 10 minutes,(spotty brown, turning zucchini slices and pepper halves once)
Set aside in a large bowl to cool, then cut into bite-sized pieces.
Bring large pot water and 2 Tbs. of salt to boil. Add pasta;boil 8-10 min,til just tender.
Drain thoroughly (but don't rinse) and dump onto the baking sheet. Set aside to cool.
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours).
To serve, add dressing and toss. :happy dance:
Another Killer Pasta Salad
Left ya some garbanzo bean recipes...
Linear Mode
