Recipes / Shrimp and Asparagus Tips Pasta Salad

Ingredients

• As Needed PASTA SALAD
• 1 pound Rotini Pasta
• 12 ounces Fresh Asparagus Tips
• 3 1/2 cups Furmano's Diced Tomatoes with Green Peppers and Onions
• 1 cup Water Chestnut, Drained & Sliced
• 1/2 cup Scallion Greens, Chopped
• 1/2 cup Fresh Basil, Shredded
• 4 each Large Green Bell Peppers
• 2 2/3 dozen Medium Peeled Shrimp, Pre-Cooked
• As Needed
• As Needed DRESSING
• 1/4 cup Cucumber, Seeded & Minced
• 1/4 cup Mayonnaise
• 1/4 clove Garlic, Minced
• 1/2 tablespoon Parsley, Minced
• 1/4 cup Plain Yogurt
• 1 tablespoon Lemon Juice
• As Needed Salt and Pepper

Preparation

1. Cook pasta until al dente, according to package directions.
2. During final two minutes of cooking, drop asparagus into pot and bring back to a boil.
3. Drain pasta and asparagus in a colander, running under cold tap water to cool.
4. Drain tomatoes, reserving 1/4 cup of the juice.
5. Toss pasta and asparagus with water chestnuts, scallions, basil, and reserved juice.
6. Whisk together ingredients for creamy cucumber dressing.
7. Toss pasta salad with dressing mixture until thoroughly coated.
8. Cut bell peppers in half lengthwise and remove seeds.
9. Mound pasta salad into bell pepper boats to serve.
10. Divide and arrange shrimp on top of salads.