Project Description

Prince Rupert Cold Pasta and Shrimp Salad

1 pound hand or machine peeled – cooked BC WILD SHRIMP
½ lb (8 oz) vermicelli pasta noodles
10 cherry tomatoes
Small can of sliced black olives- sliced or diced
1 can of artichoke hearts- sliced
1 cup of broccoli, blanched
1 cup of French dressing
1 ½ teaspoon basil
1/3 cups pine nuts or other

  1. Cook pasta, drain and place in a mixing bowl
  2. Add about 1/3 of the French Dressing- mix and chill in fridge for a few hours.
  3. Mix broccoli, olives, tomatoes, artichokes, mushrooms with remainder of dressing and chill.
  4. Mix pasta, vegetable mix, shrimp, and garnish with pine nuts just before serving.