Braden Family Cookbook

Chuck Braden

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SHRIMP PASTA SALAD                             C.B. original


2#        #54 rotelle dried pasta
3#        21-25 shrimp, peeled, de veined and Chinese style cooked/”cold” poached
2          red bell peppers chopped coarsely
2          green bell peppers chopped coarsely
1 ˝      # of drained marinated artichoke hearts (substitute 3 9 oz package frozen cooked according to instructions)- - - cut artichokes into quarters
8          oz. Coarsely grated or crumbled feta cheese (for topping when salad is finished)
1          cup coarsely chopped fresh cilantro


1          basket cherry tomatoes
1          red bell pepper cut into rings
1          green bell pepper cut into rings
1          small red onion cut into rings
seeded lemon wedges


1 ˝      cup good olive oil
˝         cup red wine vinegar
˝         Tsp. salt
ground black pepper to taste
3          big cloves garlic minced
16        fresh basil leaves

Cook pasta according to instructions so it is still a little al dente.  Rinse with fresh water and toss with a little olive oil to keep it from sticking to itself.  Cook shrimp.  Cool shrimp.

Put dressing ingredients in bender and blend well.  Toss all except the feta cheese and the garnish.  Chill well.  Put garnish and cheese on top.