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Grilled Shrimp and Greenhouse Tomato Pasta Salad
Add a taste of the Greek islands to your next summer supper with this elegant main dish salad. Plump ripe Ontario tomatoes and succulent grilled shrimp make perfect partners in this colourful, easy-on-the-cook entrée. Serve with crusty rolls. |
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Preparation Time: Cooking Time: Serves 4 2/3 cup (150 mL) 1/4 cup (50 mL) 2 tbsp (25 mL) 2 1 tsp (5 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL) Salad: 1 lb (500 g) 1/2 cup (125 mL) 1/2 cup (125 mL) 2 3 tbsp (45 mL) 2 tbsp (25 mL) 2-1/2 cups (625 mL) 1 cup (250 mL) 2/3 cup (150 mL) Salt and pepper |
30 minutes 10 minutes olive oil fresh lemon juice red wine vinegar cloves Ontario Garlic, crushed salt each dried oregano and basil pepper large raw shrimp, peeled and deveined each chopped sweet red and green peppers chopped Ontario Greenhouse Cucumber Ontario Greenhouse Tomatoes, seeded and chopped chopped fresh parsley chopped fresh dill small pasta (fusilli, gemelli, penne, etc.) cooked and drained crumbled feta cheese sliced Kalamata olives |
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Vinaigrette: In jar with tight-fitting lid, shake together oil, lemon juice, vinegar, garlic, salt, oregano, basil and pepper. Divide in half. Spoon one half over shrimp in medium bowl; stir to coat. Cover and refrigerate until needed, 30 minutes to 4 hours. Set other half of vinaigrette aside. Thread shrimp onto skewers or place in grill basket. Grill over high heat for 3 to 5 minutes or until pink. Remove from skewers. In large bowl, toss together reserved vinaigrette, red and green peppers, cucumber, tomatoes, parsley, dill, cooked pasta, cheese and olives; taste and adjust seasonings. (Can be made a day ahead. Serve at room temperature.) Variation: Replace shrimp with 1 lb (500 g) boneless skinless chicken breasts. Marinate as for shrimp. Grill chicken breasts whole, then slice and add to salad. Nutritional Information: 1 Serving: |
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PROTEIN: FAT: CARBOHYDRATES: CALORIES: SOURCE OF FIBRE |
35 grams 29 grams 35 grams 542 |