4 cups cooked small pasta shells, room temperature
1/2 red bell pepper, diced
1 stalk celery, diced
1/2 small sweet onion, diced
1/2 cucumber, diced
1/2 lb. shrimp, peeled and de-veined
1/4 cup Basil Olive Oil
1/4 cup Peach Balsamic Vinegar
salt and pepper to taste
Simmer the shrimp in lightly salted water just until done, about 3 minutes. Cool to room temperature. Cut into 1/2 inch pieces.
Combine the pasta, shrimp and vegetables in a medium bowl. Combine the Basil Olive Oil and the Peach Balsamic Vinegar in a small container and shake. Pour as much as you wish into the salad. Season with salt and pepper.
