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Shrimp Pasta Salad
This is a super easy, fast but wonderfully tasty salad recipe I picked up years ago. The ingredients and proportions are adjustable to personal preference. I made changes in the original recipe by using whole wheat pasta, a great source of fiber. The dressing is so easy to make but very zesty and light and goes well with pasta and shrimp. Enjoy it as a side dish or even as a main course. Delicious!
Posted onMay 29, 2010
1 lb whole wheat small pasta
1 lb medium shrimp, cooked
1 yellow red bell pepper, sliced
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
Salt to taste
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
3/4 cup ripe olives, sliced
8 ounces crumbled feta cheese
1. Boil the pasta in salted water until al dente. Drain and set aside.
2. Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl, season with salt and pepper, to taste.
3. Mix the reserved pasta with the shrimp, tomatoes, dill, bell pepper, olives, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and season, if needed.