Updated: Jul 26, 2021
This chilled shrimp pasta salad has creamy bright flavors, dressed in a lemon vinaigrette, with a tad of heat from the jalapeño. Let the flavors meld for a few hours before serving.
Prep Time: 20 minutes Yield: 6 servings
8 ounces dried pasta of choice
1 pound cooked medium shrimp, shelled and deveined
2 cups roughly chopped black olives
1 1/2 cups grape or roughly chopped tomatoes
1 medium onion, thinly shaved and diced
1 large jalapeño, finely diced (based on taste)
1 English cucumber, peeled, seeded, and diced
2 cups roughly chopped arugula
1 cup shaved parmesan cheese
1 cup pine nuts or chopped walnuts (optional)
1/3 cup lemon juice
1/3 cup olive or vegetable oil
1-3 cloves of garlic, chopped
1 tsp white pepper
1/2 tsp course black pepper
1 tsp granulated sugar
1 tsp dried thyme (or 2 tsp fresh thyme)
dash of cayenne pepper
salt, to taste
Prepare pasta according to package directions, do not overcook.
While pasta is cooking, mix shrimp, olives, tomatoes, onion, jalapeño, cucumber and arugula in large non-reactive bowl. Add pasta once cooled, tossing gently.
In separate dish, prepare the lemon vinaigrette. Pour over pasta salad, tossing to incorporate all ingredients with the dressing.
Mix in the parmesan and nuts. Chill for several hours before serving.