Shrimp Pasta Salad

Ingredients

Pasta

• 1 pound fusilli, cooked al dente

Salad Ingredients

• 1 cup frozen corn, cooked and drained
• 1 cup fresh, cooked broccoli florets
• 2 fresh carrots, cooked
• 1 pound peeled, ready to eat small shrimp

Dressing

• 1/2 cup olive oil
• 3/4 cup drained sun-dried tomato packed in oil
• 1/4 cup balsamic vinegar
• 2 Tablespoons drained capers
• 4 cloves garlic, minced

Directions

1. Cook the pasta to al dente

Salad Ingredients

1. In a small pot put just enough water to cover the frozen corn, bring to a boil and cook for one minute then use a slotted spoon to remove the corn.
2. Peel the carrots and cut into long strips, place them into the boiling pot and cook for 5 minutes.
3. If necessary, add just enough extra water to cover the carrots.
4. Once the carrots have been cooking for about 2 minutes add the broccoli florets and cook for about 3-4 minutes so the broccoli is just cooked and not mushy. Drain the water from the vegetables and set aside.

Dressing

1. Blend olive oil, sun-dried tomatoes, balsamic vinegar, capers and garlic in a blender or food processor briefly, just until the sun-dried tomatoes are finely chopped.
2. Add this dressing to the drained HOT pasta in a large bowl.
3. Toss to coat well.
4. Cool, stirring occasionally.
5. Add remaining salad ingredients.
6. Salt and pepper to taste.
7. Cover and chill, or you can also eat this as a warm salad.