| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Salads, Seafood | 8 | Servings | |
INGREDIENTS
| 12 | oz | PRINCE ROTINI PRIMAVERA |
| 12 | oz | Artichoke hearts (packed in |
| 10 | oz | Jar roasted peppers |
| 1/2 | lb | Large cooked shrimp – diced |
| 1/2 | lb | Bay scallops, cooked |
| 1 | cn | Anchovy fillets |
| 10 | oz | Can ripe pitted olives |
| 1 1/2 | Cloves garlic, crushed | |
| 2/3 | c | Olive oil |
| 1/4 | c | Wine vinegar |
| 1/2 | c | PRINCE PARMESAN CHEESE |
| 1/4 | ts | Basil leaves |
| Salt and pepper to taste |
INSTRUCTIONS
Cook PRINCE ROTINI PRIMAVERA aldente, drain and cool. Drain artichoke hearts and halve. Drain peppers and juliene, drain olives. Add shrimp, scallops. peppers. artichokes and olives to pasta. In blender put oil, vinegar, anchovies, garlic, basil, salt and pepper to taste. Add PRINCE PARMESAN CHEESE to mixture. Blend and taste (should taste slightly tart). Add to pasta mixture. Toss. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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