This pasta salad is sure to please a crowd! A complete meal in a dish, filled with veggies–it has wholegrain pasta, shrimp, walnuts and fresh basil–Great served cold so you can make it in advance and just display it on a beautiful platter!
Pesto Veggie Pasta Salad with Grilled Shrimp
Author: Catherine Katz
Ingredients
- BASIL WALNUT PESTO
- 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
Instructions
- 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.
- Set aside.
- Quickly defrost the shrimp by rinsing in cold water and peel; pat dry with paper towel and set aside.
- 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.
- 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.
- Place all the diced vegetables in a big salad bowl, add the cooled pasta, grilled shrimp and basil pesto.
- Toss gentle to coat.
Your recipe for the “pesto veggie pasta salad” lists a: 1/4 cup. Can you clarify what this is?
Oh my Goodness, Dominick, good catch!! It’s 1/4 cup extra virgin olive oil!!! I specified in the instructions but for some reason didn’t have it listed!!! Thank you so much! I fixed it right away!
wow this looks great
Yay Crystal! Thank you! Can’t wait for you to try it and boast about it!!! Welcome to the table and Bon appétit!!