This one is good for those hotter trips, you know the ones early October and you just can't stand to not go anymore or late in the season, but you just don't quite want to give up yet.... but don't really want a hot meal or to cook.
I would make this one ahead of time, night before. Its quick and simple.
Thaw the shrimp, under running water and drain.
Cook the pasta as the package instructs.
Puree half of the Bruschetta.
As soon as the pasta cools, add all of the ingredients together, including the remaining Bruschetta. Chill at least one hour before serving.
I added left over lightly grilled with olive oil asparagus from the night before and one med. diced bell pepper as well.. so again you can play with this one by adding stuff
I served it with a banana/melon mix and it complimented it nicely
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