Chef Sal's Creole Pasta Salad

Name: Chef Sal's Creole Pasta Salad｜Joe Impastatoさんの料理レシピ
Ingredients: 1 lb Bow tie pasta; 1 1 5 lbs Peeled Boiled Shrimp or Crawfish; 1 12 oz bottle Sal Judy s Creole Italian Dressing; 2 cups Cherry Tomatoes; 2 Tablespoons Parmigiano Reggiano cheese finely grated; 1 Cucumber diced; 1 8 50 oz can Artichoke Hearts quartered and saut ed; 2 Tablespoons Flag Extra Virgin Olive Oil; To taste Salt Pepper; 3 Green Onions chopped

レシピ

材料・調味料 (8 人分)

Bow-tie pasta: 1 lb

Peeled Boiled Shrimp or Crawfish: 1-1.5 lbs

Sal & Judy's Creole Italian Dressing: 1 - 12 oz bottle

Cherry Tomatoes: 2 cups

Parmigiano-Reggiano cheese (finely grated): 2 Tablespoons

Cucumber (diced): 1

Artichoke Hearts (quartered and sautéed): 1-8.50 oz can

Flag Extra Virgin Olive Oil: 2 Tablespoons

Salt & Pepper: To taste

Green Onions (chopped): 3

作り方

1: Cook bow-tie pasta. Drain excess water. Rinse with cold water to remove excess starch (done for pasta salad only.) Move to a large mixing bowl.

2: Sauté quartered artichoke hearts over medium heat in Flag Extra Virgin Olive oil for approximately 5 minutes.

3: Add ingredients to pasta…. artichoke hearts, cherry tomatoes, boiled shrimp or crawfish, salt, pepper, Sal and Judy’s Creole Italian Dressing, green onions, cucumber & finely grated Parmigiano-Reggiano cheese. Mix well. Let stand for 15 minutes before serving.

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