Shrimp Dijon Pasta Salad with Asparagus

Tag : asparagus
Shrimp Dijon Pasta Salad with Asparagus
Start to finish: 20 minutes. Serves 10.
1 pound penne pasta or other short, tubular pasta
1 pound thin fresh asparagus
2/3 cup Garlic Dijon Vinaigrette, recipe follows, or more to taste
3 scallions
1 can (2.5 ounces) sliced black olives
1 pound already-cooked and peeled shrimp (steamed, grilled orsauteed)
2 tablespoons fresh parsley, optionalPlace the pasta in boilingwater, and cook according to package directions. When pasta iscooked, drain well and rinse with cool water. Set aside.
Meanwhile, break the tough ends off the asparagus spears, and rinsewell. Cut the asparagus into 1-inch pieces, and place in amicrosteam bag or in a single layer in a shallow, microwave-safedish. Microwave on high, uncovered, just until crisp-tender, about2 to 3 minutes, depending on the thickness of the spears. Whendone, pour the asparagus into a colander, and add a handful of ice.Rinse the asparagus, and ice with cool water to stop the cooking.Drain well, removing any ice pieces.
Make the Garlic Dijon Vinaigrette, recipe nearby.
Rinse and chop the scallions. Place them in a large serving bowl.Drain the olives, and add them to the bowl. If the shrimp arelarger than 1 inch long, cut them into bite-size pieces, and addthem to the bowl. Mince the parsley, if using, and add it to thebowl.
When the pasta is cooked, rinsed and drained, shake it well toremove as much water as possible. Add it to the bowl. Drizzle thevinaigrette over the pasta to taste. 2/3Serve immediately.Nutritioninformation per serving | 333 calories (36 percent from fat), 13grams fat (2 grams saturated), 88 milligrams cholesterol, 17 gramsprotein, 37 grams carbohydrates, 3 grams dietary fiber, 228milligrams sodium.