Maggie'S Pasta And Shrimp Salad - cooking recipe

Ingredients
    3 jars artichokes in olive oil
    cherry tomatoes
    1 lb. shrimp
    black olives
    1 lb. tri-colored pasta twists
    fresh basil
    lemon
    1 can chickpeas
    3 to 4 cloves garlic
    scallions
    green pepper or other color
    salt
    pepper
    oregano
    olive oil
Preparation
    Drain artichokes; save liquid; quarter.
    Slice cherry tomatoes in half.
    Peel, cook and chill shrimp.
    Slice black olives into rings.
    Drain liquid from chickpeas.
    Mince garlic.
    Dice scallions.
    Dice green pepper.
    Toss all ingredients with liquid from artichokes, torn basil, lemon juice, salt, oregano (all to taste).
    Add extra olive oil if needed.
    Chill.
    Serves 8 to 10.

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