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 ½ # of drained marinated artichoke hearts (substitute 3 9-oz packages 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

½ cup red wine vinegar

½ 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.