1 tbsp Parsley – fresh, chopped
1/3 cup Olive Oil
1 tbsp Olive Oil
leaves Basil – fresh for garnish
1 tbsp Basil – fresh, chopped
500 g Shrimp – small, cooked
1 1/2 tbsp Vinegar
400 g Pasta – shells, boiled
1 1/2 tbsp Pine Nuts – toasted
125 g Cherry Tomatoes – cut into halves
2 Red Peppers – medium size, cut into strips
1.In a food processor, process olive oil, vinegar, pine nuts, basil and parsley using medium speed until smooth. Refrigerate until needed.
2.In a large serving bowl combine pasta, shrimps, red peppers and tomatoes. Add 1 tbsp olive oil and salt according to taste.
3.Pour dressing over salad and stir to mix well then garnish with basil leaves. Refrigerate until ready to serve.