SHRIMP AND VEGETABLE PASTA SALAD

SHRIMP AND VEGETABLE PASTA SALAD image

Yield 6 main course

Number Of Ingredients 16

2 lbs. large shrimp, peeled and deveined
2 yellow bell peppers, cored, seeded and cut into small dice
2 red bell peppers, cored, seeded and cut into small dice
6 ripe plum tomatoes, cut into small dice
half cup chopped fresh dill
2 tbsp. chopped fresh tarragon
2 tbsp. chopped shallots
half tsp. dried red pepper flakes (or to taste)
1 tsp. coarsely ground black pepper
1 tsp. salt
half cup fresh lemon juice
1 cup good quality olive oil
1 tsp. chili oil
1 head of broccoli, cut into small florets
1 and a half cups fresh peas, or thawed frozen
1 lb. small pasta

Steps:

At least 2 hours ahead, bring a large pot of water to boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the bell peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, olive oil, and chili oil to the serving bowl. Toss well with the shrimp. Bring a large pot of water to boil. Drop in the broccoli and cook for 1 minute. Drain, rinse under cold water, and drain again. Toss the peas and broccoli with the shrimp and vegetables. Cover and refrigerate. Bring a large pot of water to boil. Add the pasta and cook according to directions. Drain the pasta and immediately toss with the shrimp and vegetables. Serve immediately, or cover and refrigerate.