Oriental Shrimp Pasta Salad
Boil 4 packages of Barilla Pasta Salad.
In a food processor, puree 1-1/2 to 2 cups of Sun-Dried Tomatoes in olive oil and 1 cup of walnuts and place to the side.
Sauté 2 bags - 13/15 Shell off Shrimp with the walnut and Sun-Dried tomato puree and add a little bit of butter and garlic.
Add green onions and snap peas to the pasta mixture and toss.
Let shrimp cool and toss into pasta.
Add 2-3 big spoonfuls of Piggly Wiggly Oriental Salad Dressing and toss all together.
Refrigerate overnight and taste in the morning. You may need to add more salad dressing. This large amount of pasta is served at vendor fairs, or wherever you need to serve a very large crowd. You can pare down the recipe for a smaller crowd.
* You can also substitute chicken instead of shrimp.