1 pound green beans fresh steamed trimmed cut into 1-inch lengths, and until just tender and allowed to cool
8 ounce peas fresh frozen cooled drained
3 garlic cloves minced
1 pint grape tomatoes halved
2 lemons fresh
2.3 cups olive oil extra-virgin
0.5 cup parmesan grated
6 servings parmesan shaved for garnish
16 ounce kidney beans dark red canned
18 ounce rock shrimp drained canned
1 pound tri-color rotini pasta boiled
Equipment
bowl
mixing bowl
blender
microwave
Directions
Prepare the vinaigrette, just before use.
Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle.
Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.
In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)
