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 ½      # 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

Garnish:

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

dressing:

1 ½      cup good olive oil