"by The Sea" Pasta Salad

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb rotini pasta
• 1 1/2 lbs o large shrimp, peeled
• 8 ounces whole milk mozzarella, cubed
• 1 1/2 cups grape tomatoes
• 2 large green peppers
• 1 large red pepper
• 1 lb asparagus tips
• 1/2 cup olive oil
• 1 lemon, juice of
• 1/4 cup rice wine vinegar (any vinegar will do)
• 1/2 teaspoon sugar
• 1 tablespoon roasted garlic (to taste)
• 1 bunch fresh basil
• 2 tablespoons pine nuts
• 2 tablespoons romano cheese
• salt and pepper
• crouton (optional)
• 1 (4 ounce) can sliced water chestnuts, rinsed (optional)

Recipe

• 1 place cubed peppers and other vegetables on oiled cookie tray and roast.
• 2 in oven at 400 for 10 minutes and remove from oven to cool.
• 3 grill shrimp just until pink with light grill marks showing each side.
• 4 add basil,pine nuts ,romano cheese to food processor drizzle in 1/2 oil.
• 5 add lemon juice,vinegar,sugar and remaining oil.
• 6 taste dressing to add salt and pepper.
• 7 assemble pasta,veggies,mozzarella,shrimp,water chestnuts together.
• 8 add dressing and toss well.
• 9 refrigerate for at least 45 mins before serving.
• 10 add croutons before serving.