This is a great summer salad; cool, refreshing and not too heavy so I'm publishing it now so you can use it all summer long. Make it 24 hours in advance so it has time to absorb the sauce. It's easy to make as it uses a bottled salad dressing, and you purchase the seafood already cleaned and cooked. So nothing could make an easier summer luncheon dish on your patio.
Ingredients
1 16 ounce box, medium shells or other pasta
14 ounces (usually 2 jars) marinated artichoke hearts
1 (8-12 ounce) bottle Caesar salad dressing
1 cup frozen peas, thawed
1/2 cup carrot, shredded
2 teaspoon garlic, finely chopped
1 pound cooked small shrimp or langoustines, peeled and deveined
1/4 cup chopped fresh parsley
salt and pepper to taste
Instructions
Cook pasta according to package directions. Rinse with cold water to cool. Drain well.
In a large bowl, stir together pasta and all ingredients except the seafood. Reserve some of the Caesar dressing if it seems too wet. Cover and refrigerate over night.
Just prior to serving, taste and correct seasoning. If the pasta seems to dry add the remaining Caesar dressing. Gently stir in the seafood and the fresh parsley. Serve chilled.
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