Roasted Red Pepper Shrimp and Pasta Salad

By mz0926

From Cook's Country

April​/May 2011
Why this recipe works:
To save time and dishes, we cook the pasta, shrimp, and asparagus all in the same pot.

Ingredients

• Serves 4
• Ingredients Salt and pepper
• 12 ounces rotini pasta
• 2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup crumbled feta cheese
• 1/2 cup mayonnaise
• 1/2 cup drained jarred roasted red peppers, chopped
• 2 teaspoons grated zest plus 2 tablespoons juice from 1 lemon
• 1 garlic clove, minced
• 1 pint cherry or grape tomatoes, halved

Preparation

Step 1

Instructions
1. Fill large bowl with ice water. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta to boiling water and cook until nearly al dente, 6 to 8 minutes. Add shrimp and asparagus and simmer until cooked through, about 2 minutes. Reserve 1/4 cup cooking water. Drain pasta mixture, then transfer to ice bath. Once cool, drain again and pat dry with paper towels.


2. Meanwhile, process feta and reserved hot water in food processor until combined. Add mayonnaise, roasted peppers, lemon zest, lemon juice, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and process until smooth. Stir dressing into pasta mixture. Add tomatoes and toss to combine. Season with salt and pepper. Serve.