Pasta Salad with Shrimp, Roasted Peppers and Fennel

Name: Pasta Salad with Shrimp, Roasted Peppers and Fennel
Yield: 6 main-course
Ingredients: 5 tablespoons olive oil; 2 1/2 tablespoons fresh lemon juice; 4 large garlic cloves, chopped; 4 teaspoons grated lemon peel; 1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained; 1 pound cooked deveined peeled shrimp, cut lengthwise in half; 3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved; 1 1/2 cups thinly sliced fresh fennel bulb; 3/4 cup finely chopped fresh basil; 1/3 cup pine nuts, toasted

By Sandy Ercolano of Ridgewood NJ

July 31, 2001

Recipe notes