Pasta Salads recipes

Colorado Pasta Salad

Course : Pasta Salads
Serves: 6

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Ingredients:

1 pound fettucine cooked, drained and cooled

2 cups peas

1 cup scallions chopped

3 cups cherry tomatoes halved

1 cup artichoke hearts quartered

3 cups shrimp cooked

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

1/4 teaspoon fresh ground pepper

Preparation / Directions:

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

Colorado Pasta Salad

Ingredients:

Preparation / Directions:

Nutritional Information:

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