Shrimp And Pasta Caesar Salad

By American Heart Association

From the American Heart Association’s One Dish Meals Cookbook

www.americanheart.org

Serves 4; 2 cups per serving

Ingredients:

8		ounces dried farfalle or bow-tie pasta
10		ounces peeled raw medium shrimp
2		tablespoons fat-free or light Caesar salad dressing
8		ounces sugar snap peas, trimmed
1		cup marinated artichoke hearts, drained and coarsely chopped (6 ounces)
1		cup halved cherry tomatoes
1/3		cup fat-free or light Caesar salad dressing
		freshly ground black pepper to taste

Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander.

Meanwhile, rinse the shrimp and pat dry with paper towels. In the pot used for the pasta, heat 2 tablespoons salad dressing over medium-high heat. Stir in the peas. Cook for 2 minutes, stirring once.

Stir in the shrimp. Cook for 3 to 4 minutes, or until the shrimp are opaque, stirring once. Stir in the artichokes, tomatoes, and 1/3 cup salad dressing. Heat through, stirring once.

Stir in the pasta.

Serve warm, let the salad cool to room temperature, or transfer the salad to a large bowl, cover with plastic wrap, and refrigerate until cold. Sprinkle with pepper to taste.

Cook’s Tip on Serving Pasta Salad:

While chilling, the pasta will absorb the dressing. Therefore, stir in a little fat-free, low-sodium chicken broth or low-sodium vegetable broth before serving chilled.

This recipe is reprinted with permission from the American Heart Association One-Dish Meals Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.