INGREDIENTS:
12 ounces rotini pasta
12 ounces Artichoke hearts (packed in marinade)
10 ounces Jar roasted peppers
1/2 pound Large cooked shrimp - diced
1/2 pound Bay scallops, cooked
1 can Anchovy fillets
10 ounces Can ripe pitted olives
1 1/2 clove garlic, crushed
2/3 cup Olive oil
1/4 cup Wine vinegar
1/2 cup shredded parmesan cheese
1/4 teaspoon Basil leaves
Salt and pepper to taste
DIRECTIONS:
Cook pasta al dente, drain and cool. Drain artichoke hearts and halve. Drain peppers and juliene, drain olives. Add shrimp, scallops. peppers. artichokes and olives to pasta. In blender put oil, vinegar, anchovies, garlic, basil, salt and pepper to taste. Add parmesan to mixture. Blend and taste (should taste slightly tart). Add to pasta mixture. Toss.
This recipe for Primavera Seafood Salad serves/makes 6.
Filed under: Pasta Recipes Seafood |
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