Name: Pasta Salad with Shrimp, Roasted Peppers, and Fennel
Yield: Makes 6 main-course servings
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

"I run a salon, and I’m an instructor at a cooking school," writes Sandy Ercolano of Ridgewood, New Jersey. "It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. Of course, my family eagerly tries anything I make."

To turn this main-course salad into a side dish or vegetarian entrée, omit the shrimp.

Recipe notes

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