Maggie'S Pasta And Shrimp Salad - cooking recipe
Ingredients
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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
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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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