Italian Pasta Salad Recipe

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Italian Pasta Salad

  • 1 pound pastas twists
  • 8 ounce shrimp or chicken
  • 1/2 cup mushrooms, marinated
  • 1/2 cup peas, frozen
  • 1/2 cup carrots, shredded
  • 1/2 cup cheese, diced
  • 3 tablespoon parsley, chopped
  • 1/2 cup virgin olive oil
  • 1/4 cup lemon juice, fresh
  • 2 anchovies fillets, chopped
  • 2 tablespoon garlic, finely chopped
  • salt
  • pepper, freshly ground
  • Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water. Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.
  • Cook pasta according to directions.
  • Rinse quickly to stop cooking and place in large serving bowl.
  • Add coarsly chopped shimp or chicken or both.
  • Cook peas until not quite done drain and rinse in cold water.
  • Add to pasta along with mushrooms and other veggies and cheese.
  • Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta.
  • Toss everything together until pasta is well coated.
  • Let sit in refrigerator for 2 hours.
  • Season with salt and pepper and serve over beds of lettuce with lemon wedges.
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