This tasty shrimp and pasta salad makes a great lunch or dinner on a hot summer day.
INGREDIENTS:
* 8 ounces bow tie pasta (farfalle)
* 1 pound shrimp, tail on, cooked
* 6 to 8 grape or cherry tomatoes, halved or sliced
* 2 cups baby arugula or spinach leaves
* 1/2 cup pecan halves
* salt and coarsely ground black pepper
* .
* Lemon Garlic Dressing
* 2 cloves garlic, crushed, minced
* 1/3 cup extra-virgin olive oil
* juice and zest of 1 medium to large lemon
* 2 teaspoons fresh chopped parsley or basil
PREPARATION:
Cook pasta in boiling water, following package directions; drain under cold running water. In 4 salad bowls, arrange arugula or spinach leaves, tomato slices or halves, cooled pasta and shrimp, and pecans. Sprinkle lightly with salt and pepper.
In blender or screw-top jar, combine dressing ingredients. Drizzle dressing evenly over each salad, tossing lightly.
If desired, combine salad ingredients in one large serving bowl and toss with the dressing.
Serves 4.
