Pasta Salad with Shrimp

This pasta salad is one of my family's favorites.

Whenever we have family pot-lucks, this salad's a hit.

It's great for alfresco dining during the summer months--make it in the morning when the air is cool, put it in the refrigerator, and it will be well-chilled for dinner.

The addition of seafood makes it festive, too.

Adapt the recipe to your taste by adding cooked, shredded chicken instead of shrimp--it's good meatless, too!

Ingredients:

1 lb. pasta

1/2 cup olive oil

1/2 cup red wine vinegar

salt and pepper to taste

3 hard boiled eggs

1/4 cup red onion, finely chopped

1/4 cup green onion, thinly sliced

1 cup finely chopped tomatoes

1/2 cup sliced olives

1 cup chopped artichoke hearts

1/2 cup chopped parsley

1/2 cup julienne cut dry salami

2 cups cooked salad shrimp

I usually add 2 cups of cooked bay scallops, but couldn't find them at the market today.

Start by measuring the red wine vinegar into a large bowl.

Add 1/2 cup olive oil.

Mash 3 hard boiled eggs into small bits.

Add it to the dressing with about 1 teaspoon salt and some fresh cracked pepper.

Whisk to combine.

Add the sliced olives, red onion, thinly sliced green onion, tomatoes and parsley.

Yikes!

I just noticed that I forgot to add the artichoke hearts!

Combine well.

Peel off the wrapping of the dry, hard salami.

Thinly slice it and slice into strips.

About 1/2 cup will do.

Then add the cooked salad shrimp.

Mix well and let sit at room temperature for about an hour to marinate.

In the meantime, cook the noodles.

I've been using this brand of pasta lately.

Here are the Nutrition Facts, just in case you're interested.

Cook the noodles according to the package directions.

For this salad, I like rotini.

When the noodles are done and cooled, and the dressing has been marinating for about an hour or so, mix the two together.

Don't forget to add the artichoke hearts, like I did!

I sent a photo to Karen.

"No fair!", she said, "That's my favorite meal!"

Itadakimasu!

***

Remember my nephew Tyler?

If you haven't met him yet, he's featured in my Unagi Kabayaki post, unagi is one of his favorites.

Ty spent a lot of time at our house while growing up.

When he was in elementary school, Ty wanted to make a skateboard ramp, so Gary helped him build one.

Summers were especially fun, Ty would come over and spend the night often.

Ty named Gary "Uncle Doucan".

It has something to do with a Fruit Loops commercial and Uncle Toucan.

Ty thought they said "Uncle Doucan" on the commercial, and somehow, the name stuck.

Ty and Uncle Doucan have a few things in common.

They both like to build things.

They both stick out their tongues when they're concentrating on something.

And, they both like Le Tour de France.

Cycling.

I remember when Ty was about ten years old, on one of his many stays at our house during the summer, he and Gary watched the Tour de France together.

Gary explained the bicycle race to Ty, and I remember Ty being fascinated by the peloton.

Ty has been a fan of the Tour de France ever since, for about twelve years, now.

During The Tour, Ty and I text one another with thoughts and highlights about The Tour, and Ty answers back with quips and analysis.

It's so much fun--it's a long race--lasting for three weeks.

The other day, Ty called Gary to talk Tour.

Gary had the biggest smile on his face the whole time they were on the phone.

Every year I look forward to July and the Tour de France.

I'm a fan of cycling because of Ty--I know who the riders are, what the names of the teams are, which riders are sprinters and which riders do well in the mountains.

It's been so much fun--I'm a little sad the Tour de France ended yesterday.

Someday, I hope to see Ty running with the riders in the mountain stages.

Thanks, Ty, for sharing Le Tour!

Love you!

***

Ingredients:

1 lb. pasta

1/2 cup olive oil

1/2 cup red wine vinegar

salt and pepper to taste

3 hard boiled eggs, mashed

1/4 cup red onion, finely chopped

1/4 cup green onion, thinly sliced

1 cup finely chopped tomatoes

1/2 cup sliced olives

1 cup chopped artichoke hearts

1/2 cup chopped parsley

1/2 cup julienne cut dry salami

2 cups cooked salad shrimp

1 cup cooked bay scallops

Mix olive oil and red wine vinegar into a large bowl. Season with 1 teaspoon salt and several grinds fresh cracked pepper. Add eggs, onion, tomatoes, olives, artichoke hearts, and parsley. Combine well. Add julienne cut dry salami, cooked salad shrimp and cooked bay scallops and marinate at room temperature for about 1 hour.

Make pasta according to package directions and mix dressing into pasta when pasta has cooled. Serve well-chilled.