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| 1 12 ounce twi pasta -- small 1 pound cooked shrimp -- shelled & dev 1/2 cup chopped parsley 1/2 cup olive oil -- divided 4 tablespoon lemon juice 1 teaspoon tarragon -- crushed 1/4 teaspoon rosemary -- crushed 1/2 teaspoon salt -- to taste Tabasco sauce Thedressing Try this one from THE PASTA SALAD BOOK by Nina Graybill & Maxine Rapoport. Have not tried it myself but it looks great! Cook pasta until al dente, drain well & toss with 2 tble. oil. Set aside to cool. Cut some of the shrimp into smaller pieces if desired Throughly mix remaining oil, lemon juice, herbs, salt & Tabasco sauce. Taste & adjust seasonings. In a serving bowl, toss the pasta, shrimp, dressing & parsley. Cover & let flavors blend about 1/2 hour. (Refrigerate if salad won't be served for more than 1/2 hour.) Just before serving, toss again. |
