Pesto Veggie Pasta Salad with Grilled Shrimp
  • 2 cups fresh basil leaves, loosely packed, rinsed and patted dry
  • ½ cup walnut halves
  • Juice of 1 lemon ( 2 Tbsp )
  • 1 garlic clove
  • ¼ cup extra virgin olive oil
  • Assembling the Salad:
  • 1 Tbsp olive oil
  • 24 frozen raw medium easy-peel shrimp
  • ½ tsp coarse salt
  • 1 package (12 oz) whole wheat spiral pasta
  • 1 cup cherry tomatoes, rinsed and quartered
  • 1 large raw zucchini diced
  • 1 large yellow bell pepper, diced
  1. In a food processor, combine the basil, walnuts, lemon juice, garlic, salt and pepper. Process for a few seconds, then, with motor still running, slowly pour ¼ cup olive oil through the feed tube and process until smooth.
  2. Set aside.
  3. Quickly defrost the shrimp by rinsing in cold water and peel; pat dry with paper towel and set aside.
  4. Cook the pasta in boiling water according to package directions (It should be “al dente”) . Drain and rinse under cold water and drain again. Set aside to cool down.
  5. Meanwhile place 1 Tbsp olive oil on a cast iron grill pan over high heat and grill the shrimp for 2-3 minutes on each side. Do not overcook. Set aside.
  6. Place all the diced vegetables in a big salad bowl, add the cooled pasta, grilled shrimp and basil pesto.
  7. Toss gentle to coat.
Recipe by Cuisinicity at