Penne And Shrimp Salad Primavera With Basil Dressing
|Penne pasta/Similar tubular pasta||1 Pound|
|Thin asparagus||1⁄2 Pound, trimmed and cut into pieces|
|Zucchini||1 , trimmed and cut into 1/2 inch cubes|
|Summer squash||2 Small, trimmed and sliced 1/4 inch thick|
|Large shrimp||1 Pound, shelled and deveined (16 Whole)|
|Red bell pepper||1 Large, diced|
|Red onion||1 , minced|
|Loosely packed basil leaves||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm)|
|White wine vinegar||3 Tablespoon|
|Dijon style mustard||1 Tablespoon|
|Olive oil/A combination of olive oil and vegetable oil / as per taste||2⁄3 Cup (10.67 tbs)|
|Toasted pine nuts||1⁄2 Cup (8 tbs)|
|Chopped basil leaves||1⁄2 Cup (8 tbs) (Purple / Green)|
|Freshly grated parmesan||1 Tablespoon (Adjust Quantity As Per Taste)|
In a large saucepan of boiling salted water cook the penne for 7 to 8 minutes, or until it is slightly tender.
Add the asparagus, the zucchini, and the summer squash, and cook the mixture, stirring, for 2 minutes.
Add the shrimp and cook them, stirring, for 1 minute, or until they are firm.
Drain the mixture thoroughly and refresh it under cold water.
Drain the mixture thoroughly one more time and in a large bowl combine the pasta mixture with the red pepper and the onion.
Make the dressing: In a blender or food processor combine the basil, the garlic, the vinegar, the mustard, and salt and pepper to taste and blend the mixture, until it is smooth.
With the motor running add the oil in a stream and blend the dressing until it is combined well.
Add the dressing to the pasta mixture and toss it gently to combine.
Garnish the salad with the pine nuts and the basil and serve it with the Parmesan.