Grilled Shrimp Pasta Salad

By á-170456

Ingredients

• 8 ounces vermicelli
• 1/2 pound small shrimp
• Fresh rosemary sprigs
• 2 cans Italian-style stewed tomatoes - (14 oz ea)
• 2 cups sliced fresh mushrooms
• 4 small zucchini sliced
• 1/4 cup chopped fresh parsley
• 1/3 cup lite vinaigrette dressing
• 1/3 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Note: Any 6 cup combination of fresh thinly-sliced vegetables may be used in place of mushrooms and zucchini.

Steam zucchini until crisp-tender. Cool thoroughly. Cook vermicelli according to package directions. Drain and cool.

Peel shrimp, skewer 4 or 5 shrimp with a fresh spear of rosemary. Grill shrimp over barbecue until pink, turning once. Remove shrimp from rosemary and coarsely chop. (Canned shrimp may be used in place of fresh shrimp, but doesn't taste as good.)

Combine vermicelli with shrimp, mushrooms, zucchini and parsley. Toss with dressing. To serve, sprinkle with cheese and garnish with additional parsley sprigs.

This recipe yields 8 servings.