Shrimp Primavera Pasta Salad

Main Course

Recipe courtesy of Seriously Good Salads

Serves 4


Black Pepper and Lemon Dressing

  • Juice of 1 lemon
  • 3 tbsp (45 ml) olive oil
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 clove garlic, peeled and minced
  • ½ tsp light brown sugar
  • 1 tbsp (4 g) finely chopped fresh parsley


Shrimp Salad

  • 8 oz (227 g) cooked medium shrimp, peeled, deveined, tails removed
  • 3 cups (450 g) cooked and cooled penne pasta (see Tip)
  • 2 tbsp (30 ml) olive oil
  • 1 zucchini, sliced into bite-size chunks
  • 1 head broccoli, broken in florets
  • 4 oz (113 g) asparagus, ends trimmed
  • 1 cup (85g) snap peas 
  • 2 cloves garlic, peeled and minced ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 10 mixed-color tomatoes, sliced in half
  • 3 cups (90 g) packed baby spinach leaves
  • 3 tbsp (15 g) shredded Parmesan cheese


Shrimp Primavera Pasta Salad

Shrimp Prima Vera Pasta Salad

Click image to enlarge



In a small bowl, stir together all the dressing ingredients.
In a bowl, combine the shrimp and cooked pasta and add 2 tablespoons (30 ml) of the dressing. Stir and cover. Let marinate at room temperature while you cook the vegetables.
In a large skillet, heat the oil over medium-high heat. Add the zucchini, broccoli and asparagus and cook for 5 minutes, stirring often.
Add the snap peas, garlic, salt and pepper and cook for an additional 2 to 3 minutes, or until the vegetables have started to soften yet still retain some crunch.
Add the tomatoes and cook for 1 minute, to soften slightly. Turn off the heat and allow to cool for 5 minutes, then stir in the spinach. The residual heat will wilt the spinach slightly.
Add the shrimp mixture to the pan and toss everything together, then transfer to a serving bowl.
Serve with the remaining dressing and a sprinkling of Parmesan.


TIP: Run the pasta under cold water after cooking, to prevent it from sticking together.

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