- 1/2 cup buttermilk
- 2 tablespoons white wine vinegar
- 1 tablespoon olive or walnut oil
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 2 cups small pasta shells, cooked and drained
- 1 1/2 cups broccoli florets
- 1/2 cup chopped carrots
- 1 cup chopped asparagus
- 3/4 cup snow peas
- 3/4 pound cooked shrimp, peeled and deveined
- 1/2 cup chopped ripe olives
- 3 tablespoons fresh dill
- 1 scallion, sliced
- 1 pound kale, trimmed and chopped
- 1 large tomato, diced
- 1 tablespoon red wine vinegar
- Black pepper to taste
- In a large bowl, whisk the buttermilk, 2 tablespoons (25 mL) white wine vinegar, oil, mustard, and 1 teaspoon (5 mL) pepper. Add the pasta and toss.
- Add broccoli, carrots, asparagus, and peas. Toss in shrimp, olives, dill, and scallions. Cover; refrigerate until serving time.
- Place the kale in a large bowl. Add the tomatoes, red wine vinegar, and pepper. Toss well. Serve with the shrimp mixture.