Among the many virtues of this salad is that it can be made ahead very successfully and it also looks so attractive.

　　

Ingredients

4 to 6 servings

　　1 pound fusilli pasta

　　1 pound uncooked large shrimp, peeled and deveined (24 shrimp)

　　5 teaspoons olive oil

　　Salt and freshly ground black pepper

　　1/2 cup low-fat sour cream

　　1/2 cup low-fat yogurt

　　1/4 cup chopped fresh flat-leaf parsley

　　1/4 cup chopped fresh chives

　　2 tablespoons drained capers

　　1 tablespoon freshly squeezed lime juice

　　1 teaspoon finely chopped fresh tarragon

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　2 heads of Belgian endive, trimmed and leaves separated

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain the pasta and cool.

　　

Step 2

Toss the shrimp with 2 teaspoons of the oil in a large bowl to coat. Heat the remaining 3 teaspoons of oil in a large, heavy skillet over high heat. Sprinkle with salt and pepper. Sauté the shrimp until they are just cooked through, about 3 minutes. Transfer the shrimp to a plate and cool completely.

　　

Step 3

In a large bowl, mix together the sour cream, yogurt, parsley, chives, capers, lime juice, tarragon, salt, and pepper. Add the pasta and shrimp and toss to coat.

　　

Step 4

Arrange the endive leaves around the perimeter of a serving platter, tips out. Spoon the pasta salad into the center of the serving platter. The endive should be peeking out from under the pasta salad. Serve cool or at room temperature.

　　Everyday Pasta