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Seafood Capellini Salad


1 lb. small shrimp
1 pkg. angel hair pasta, cooked according to package directions and drained
1 bunch green onions, sliced
1 red bell pepper, chopped fine
3 stalks celery, chopped fine
1/2 bunch parsley, chopped fine
2 cloves garlic, minced
1/2 to 3/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste


Mix all ingredients together and serve over a bed of endive. Pile extra shrimp on the top for a pretty presentation.

Serve with:

Kunde Family Winery Magnolia Lane Sauvignon Blanc