BOW TIE PASTA SALAD WITH SHRIMP, SNOW PEAS AND RED PEPPER IN ORANGE DRESSING
By Sube
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Ingredients
- DRESSING:
- 12 oz. dry Bow Tie Pasta or Rotini
- 12 oz. of shrimp (peeled, deveined, cut in half)
- 1 cup thinly sliced Red Peppers
- 1 cup snow peas, cut in half
- 2 cups canned Mandarin Oranges, segments, drained
- 1 cup sliced water chestnuts
- 4 tbsp olive oil
- 4 tbsp frozen orange juice concentrate
- 4 tbsp of lemon juice
- 2 tbsp Balsamic Vinegar
- 1-1/2 tsp crushed garlic or 2 cloves
- 1/2 cup chopped cilantro or parsley
Details
Servings 6
Preparation
Step 1
Boil the Bow Tie pasta and drained.
Saute shrimp in a non-stick skillet (spray with cooking spray) until pink, approximately 4 minutes - don't over-cooked.
Add the shrimp to the pasta and add the rest of the salad ingredients.
Mix all the dressing ingredinets with a whisk. The dressing can be made ahead of time and refrigerate.
Toss the dressing in the salad just before serving.
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