SHRIMP, RADISH, AND CAPER PASTA SALAD
Preparation - Easy
Light and full of flavor. Accompany with sliced ripe tomatoes sprinkled with salt and a bit of olive oil, and French or Italian bread. Can be prepared ahead of time and refrigerated in an air tight container for a day.
8 oz medium pasta shells, conchiglie
3/4 lb frozen shrimp, cooked and drained (place on paper towel to drain thoroughly)
2 T olive oil
2 - 3 T red wine vinegar or lemon juice, to taste
1 medium clove garlic, peeled, very finely minced
2 - 3 T capers, drained and rinsed
2 T fresh parsley, chopped
10 radish, thinly sliced in rounds
4 scallions, cut in 1/2 inch pieces or rounds
cayenne pepper, a very light sprinkling (optional)
salt and freshly ground black pepper
Place pasta water on to boil.
Cook shrimp following instructions on package.
Drain well and place on paper towels.
Cook pasta al dente.
Rinse off with cold water.
Drain very well.
Place in large bowl, sprinkle with a little olive oil and toss.
Add the rest of the ingredients including the oil and vinegar/lemon juice and salt and pepper and toss well.