Caper Berry Pasta

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The flavors of this Caper Berry Pasta is absolutely amazing! You can serve this recipe warm or cold. I love it cold in the summer served with fresh corn on the cob and a delicious tomato salad.

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Cold Caperberry Pasta

Yield: 6

Author: The Fashion Foodie

Prep time: 15 MinCook time: 10 MinInactive time: 10 MinTotal time: 35 Min

This pasta salad goes with every dish in the summer and in my opinion elevates your whole meal. I actually crave this recipe every summer and have been making it for years.

Ingredients

Ingredients-

• 1 lb spaghetti cooked drained and cooled
• 1 pint of cherry tomatoes sliced in half
• 8 oz sheep’s milk feta crumbled
• 2 large cloves garlic
• 1 bunch of fresh basil
• 1 1/2 cups fresh parsley
• 1 jar 8.4 oz jar of caperberries.. stems removed
• 1/4 red wine vinegar
• 3/4 cup of olive oil
• I pound of rock shrimp (or any shrimp)

Directions-

• Place the top 3 ingredients in a large bowl.
• Place your caperberrys, garlic, olive oil, red wine vinegar, salt, basil and parsley in food processor. After cooking your spaghetti, drain and place in a large bowl. Pour your mixture over the pasta until desired about. Add chopped cherry tomatoes and crumbled feta on top. Sauté your rock shrimp or any shrimp and add to pasta. Put in the fridge for 45mins and enjoy!

Nutrition Facts

Calories

534.85

Fat

36.83

Sat. Fat

9.01

Carbs

30.21

Fiber

2.45

Net carbs

27.75

Sugar

2.52

Protein

21.38

Sodium

884.42

Cholesterol

128.89

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