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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

IngredientsShrimp pasta salad

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

Directions

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.

 

 

 

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Cathy

Rating: Like It

I tried this salad last night and it turned out very good. The dressing is relatively easy and simple and quite zesty. I used rotisserie chicken instead because did not have shrimp on hand. Also I omitted the feta cheese but next time will definitely add it to the salad. Good summer salad!

Tim982

Rating: It's  Good

This is a very good summer kind of salad. I used Italian dressing and chicken breast. It was very yummy.

Paula

Rating: Love It         

I really enjoyed this pasta salad. A real crowd pleaser.

GTRS

Rating: Not for Me

It did not work for me. I found it bland and the lemon juice overpowered the other ingredients. I will try to use less lemon juice next time.

 

 

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