PASTA SALAD WITH SHRIMP, ROASTED PEPPERS, AND FENNEL

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Pasta Salad with Shrimp, Roasted Peppers, and Fennel image

Categories     Salad     Pasta     No-Cook     Pine Nut     Shrimp     Fennel     Bell Pepper     Summer     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 10

5 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
4 large garlic cloves, chopped
4 teaspoons grated lemon peel
1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained
1 pound cooked deveined peeled shrimp, cut lengthwise in half
3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved
1 1/2 cups thinly sliced fresh fennel bulb
3/4 cup finely chopped fresh basil
1/3 cup pine nuts, toasted

Steps:

  • Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.

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