This is an interesting salad full of flavor and the color is quite appealing!
The lemon and basil really add interest to the pasta and you can't go wrong adding shrimp and asparagus!
3 qts. water
1 heaping teaspoon salt, divided
2 pounds asparagus, cut into 1 1/2" pcs.
4 cups broccoli florets
16 oz. pkg. Bowtie Pasta, cooked & cooled
1 yellow pepper, diced
1 red pepper, diced
1/2 cup fresh basil, chopped
1/2 cup lemon juice, freshly squeezed
1 tbsp. lemon zest
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/4 - 1/2 cup olive oil
1 1/2 cup corn, cooked & drained
1 pound (or more) cooked cocktail shrimp
In a large pan, bring water to a boil over medium high heat, add the broccoli & asparagus, boiling for a quick minute...immediately cool under cold water (or drench in ice water).
Combine pasta, asparagus, broccoli, peppers, basil, corn, & shrimp in large bowl.
In a separate bowl combine the lemon zest, lemon juice, a bit of salt, garlic powder & pepper...stir to combine completely. Add the olive oil and whisk well, pouring the dressing over the pasta mixture.
Cover and chill for 2-3 hours to combine the flavors, stirring a few times.
Serve with fruit muffins and you have a nice little dinner (or lunch).