| SHRIMP AVOCADO PASTA SALAD |
|
|
- 1-5 lb. container MRS. GERRY’S PASTA BASE made with WHOLE WHEAT
- 1 lb. cooked, peeled & deveined medium shrimp
- 4 avocados, cut into large dice
- Combine all ingredients and chill to 33º to 39ºF before serving.
- NOTE: Once mixed, recommended shelf life is about 8 hours because the avocados will turn brown if held too long.
2.2.1
- 1-5 lb. MRS. GERRY’S PASTA BASE MADE WITH WHOLE WHEAT
- 1 lb. edamame (edible soybeans), thawed if frozen
- 2 cups diced tomatoes
- 4 oz. crumbled feta cheese
- ¼ cup chopped fresh parsley
- Combine all ingredients in a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
2.2.1
| LEMON BASIL & ASIAGO PASTA SALAD |
|
|
- 1-5 lb. container MRS. GERRY’S PASTA BASE made with WHOLE WHEAT
- 2 cups sliced yellow summer squash
- 2 cups sliced zucchini
- 8 oz. diced Asiago cheese
- 2 tsp. fresh lemon zest
- 1 cup shredded fresh basil leaves
- Combine all salad ingredients in a large mixing bowl. Chill to 33º to 39ºF before serving.
2.2.1
| LEMON ASPARAGUS PASTA SALAD |
|
|
- 1-5 lb. container MRS. GERRY’S PASTA BASE made with WHOLE WHEAT
- 1 lb. fresh asparagus, trimmed, cut into 1” pieces, blanched
- 1 lb. grape tomatoes
- 2 tsp. fresh lemon zest
- Combine all ingredients in a large mixing bowl. Mix gently to combine.
- Chill to 33º to 39ºF before serving.
2.2.1
- 1-5 lb. container MRS. GERRY’S PASTA BASE MADE WITH WHOLE WHEAT
- 1½ lbs. tomatoes, cut into wedges
- 1 lb. fresh Mozzarella pearls, drained
- ½ oz. shredded fresh basil leaves to garnish
- Combine all salad ingredients in a large mixing bowl. Garnish with fresh basil. Chill to 33º to 39ºF before serving.
2.2.1