SHRIMP PASTA SALAD
makes 8 servings
1/2 cup buttermilk
2 Tab white wine vinegar
1 Tab olive or walnut oil
1 Tab Dijon mustard
1 tsp black pepper
2 cups (8 oz) small pasta shells, cooked
1.5 cups broccoli florets, steamed
1/2 cup thinly sliced carrots, steamed
1 cup sliced asparagus, steamed
3/4 cup snow peas, steamed
375g shrimp – peeled, deveined, steamed & sliced lengthwise
1/2 cup sliced ripe olives
3 Tab fresh dill, snipped, or 1 tsp dried dill
1 scallion, minced
500g torn kale
1 lg tomato, diced
1 Tab red wine vinegar
black pepper to taste
1. In a large bowl, whisk the dressing ingredients. Add the pasta and toss.
2. Add vegies, then toss in shrimp, olives, dill and scallions. Cover & refrigerate until time to serve.
3. Place kale in another large bowl. Add the tomatoes, vinegar and pepper. Toss well.
Serve with the shrimp mixture.