Colorado Pasta Salad
Nutrition
Calories: 251 kcalCarbohydrates: 51 gProtein: 21 gFat: 21 gSaturated Fat: 16 gCholesterol: 38 mgSodium: 396 mgFiber: 16 gSugar: 19 gVitamin A: 20.1 IUCalcium: 51 mgIron: 20 mg
Ingredients
- 1 lb fettuccine cooked, drained, and cooled
- 2 cups peas
- 1 cup Fresh scallions tops and bulb, chopped
- 3 cups halved cherry tomatoes
- 1 cup quartered canned artichoke heart
- 3 cups Cooked shrimp
- 3 tbsp finely chopped onion
- 4 whole Garlic cloves finely minced
- 1-1/2 tsp Dijon mustard
- 1-1/2 tsp salt
- 3 tbsp sugar
- 1 teaspoon Tabasco sauce ready to serve
- ¾ cup broccoli pesto
- ½ cup chicken broth
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- ½ cup coarsely minced fresh Italian parsley
- 2 tbsp finely minced oregano
- 1 dash Freshly ground pepper to taste
Instructions
- Place the fettuccine, vegetables, and shrimp in a very large bowl and toss to combine.
- In a large mixing bowl or food processor, combine the remaining ingredients and mix well. Taste and adjust the seasoning. Pour the dressing over the noodles, seafood, and vegetables and toss to coat evenly. Serve at room temperature.