Recipe Name: Shrimp Pasta Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12 servings
Ingredients
1 pound fusilli, rotini or farfalle
2 cups cooked edamame or English peas
1 large scallion, peeled and chopped
3 cups halved cherry or grape tomatoes
2 large carrots, peeled and diced
2 green onions, sliced
3 cups cooked small shrimp (not salad shrimp)
½ cup pesto
½ cup Italian parsley leaves
½ cup chicken stock
¼ cup olive oil
¼ cup white wine vinegar
4 garlic cloves, peeled and minced
3 tablespoons sugar
2 tablespoons fresh oregano
1½ teaspoons Dijon mustard
1½ teaspoons salt
1 teaspoon hot sauce
½ teaspoon black pepper
Instructions
Cook the pasta according to the package instructions in a large pot of boiling water. Drain and rinse under cold water for 10 seconds. Drain again and transfer to a large serving bowl. Add the edamame or peas, scallions, tomatoes, carrots, green onions and shrimp. Toss well and set aside. Place the pesto, parsley, stock, oil, vinegar, garlic, sugar, oregano, mustard, salt, hot sauce and pepper in a food processor and purée. Pour over the pasta mixture and toss well to evenly coat. Cover and refrigerate for 20 minutes before serving.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cool-pasta/