wildbrine Green Goddess Pasta Salad with Fermented Green Goddess Dressing
1 - 1 1/2 cups Fermented Green Goddess Dressing (recipe below)
8 oz. uncooked bow tie pasta
1/2 cup marinated artichoke hearts, chopped
1 pound shrimp, peeled
2 TBSP red onion, finely diced
1/2 cup cucumber, chopped
1 pint cherry tomatoes, cut into halves
Salt and pepper to taste
Chopped parsley for garnish
To prepare Fermented Green Goddess Salad Dressing:
1 18 oz. jar wildbrine® Dill & Garlic Sauerkraut
2/3 cup olive oil
2 garlic cloves
4 TBSP chopped fresh parsley, packed
2 TBSP chopped fresh dill
3 TBSP chives
1 TBSP fresh tarragon
Salt & Pepper to taste
Place first 6 ingredients in a blender and blend. Slowly drizzle in olive oil and blend until smooth, scraping down the sides of the blender with a rubber spatula. Taste and season with salt and pepper, as needed. Refrigerate in a container with a tight-fitting lid for up to 1 week.
Cook pasta in a large pot of boiling water as directed on the package.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Cut shrimp into thirds. Reserve a 1/2 cup of the shrimp for garnishing the top.
Place cooked pasta, shrimp, cucumber, tomatoes, artichoke hearts, and red onion in a large bowl. Toss with Fermented Green Goddess dressing, and garnish with reserved shrimp and chopped parsley.