August 13, 2009
Pasta Salad: Serves 8-10 people
1 pound of bowtie or short noodle pasta
1 chopped red bell pepper
1 chopped yellow bell pepper
1 chopped red onion
1/2 cup kalamata olives
1 pound marinated shrimp (marinated in olive oil, chili pepper, salt and pepper and then sauteed)
2 cloves of minced garlic
2 tbs Italian Parsley
1 cup cubed Provolone cheese
1 tsp oregano
salt and pepper to taste
1/4 cup olive oil
2 tbs balsamic vinegar
Cook pasta in boiling water and cool immediately (add a tbs of olive oil to keep from sticking).
In a large mixing bowl add all ingredients (pasta last) and gently mix with a spatula until blended well.
Refrigerate for an hour and garnish with parsley
