This is a very easy and delightful summer salad that can be eaten hot or cold. I prefer it cold - with some fresh baked bread such as baguette!
Time: 20 minutes
3 cups cooked pasta (such as spaghettini, fusili etc)
1 cup steamed fresh peas (in their pods)
2 cups cherry tomatoes
1 small onion finely chopped
8 tiger shrimp, shelled with tail on
1/4 cup olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Parmesan slivers for garnish
In a medium saucepan, saute the onion and tomatoes in 1 tbsp of the olive oil until the onions are golden and tomatoes are almost cooked. Set aside.
Place pasta in a large bowl, add the tomatoes, peas, remaining olive oil, balsamic vinegar, salt and pepper. Toss well. Grill the shrimp on high until crisp and lay over the top of the salad. Garnish with thin slivers of Parmesan cheese.