Tuesday, June 28, 2016

Shrimp Salad with Pesto Pasta

The future Bride and Groom eat lots and lots of salads.  I make them each one almost every day so I am always trying to come up with new recipes.  This is what I made them a few days ago.
 I used my basil from the garden to make pesto and made some pesto pasta.

 Then I sauteed some shrimp sprinkled with Old Bay Seasoning.

 A layer of the pasta goes on the bottom topped with lettuce, kalamata olives, radishes, tomatoes, sliced onions and some pickled mushrooms.

 I sliced a couple of my Amish mustard eggs and added small pickled carrots and placed them on top along with the shrimp.  The clincher is this dressing:


  • 3/4 C. olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tsp. honey (2 if you want it a bit sweeter)
Place this in a jar and shake until emulsified.

And since they are sticking to their diets so well, I bought them Japanese green tea KitKats and Oreos.