Ingredients
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2 cups pasta shells, cooked al dente
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1 tomatoes, chopped
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1 cup boiled shrimp, cold (can substitute cooked ham)
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2 tablespoons white wine vinegar
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1 tablespoon Dijon mustard
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1 teaspoon minced garlic
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1 teaspoon minced celery
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1 tablespoon minced green and red bell pepper
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1/2 cup blend olive oil and vegetable oil (depending on taste and strength of olive oil)
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1 teaspoon minced parsley
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1 teaspoon basil
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1/2 teaspoon thyme
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salt and pepper
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1 tablespoon minced carrot
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1 teaspoon minced shallot
Instructions
- Place the cooked and cooled pasta in a bowl and toss with tomato and shrimp or ham.
- In a separate bowl, whisk together vinegar and Dijon mustard. Add shallots, garlic, celery, carrot, red and green bell peppers. Stir well then add the olive/vegetable oil blend in a thin stream, whisking constantly.
- Whisk in parsley, basil, thyme and season with salt and pepper.
- Fold the sauce into the pasta mixture and blend well. Refrigerate until ready to serve, but let sit 20 - 30 minutes at room temperature until ready to serve.