Little Ears with Shrimp and Vegetables Recipe

4 servings

Ingredients:

12 ounces peeled, deveined cooked shrimp

3 cups broccoli florets, cooked crisp-tender, cooled

1 medium yellow or green bell pepper sliced

12 cherry tomatoes, halved

2 cups orecchiette (little ears) or small pasta shells, cooked, room temperature

Mustard Seed Vinaigrette

Mustard Seed Vinaigrette:

2 tablespoons each: olive oil, white wine vinegar, lemon juice

2 each: cloves garlic, medium shallots, finely chopped

2 tablespoons chopped cilantro

1/4 teaspoon each: salt, pepper.

Method:

Combine all ingredients in salad bowl.

Mustard Seed Vinaigrette:

Mix all ingredients.