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Pesto Veggie Pasta Salad with Grilled Shrimp

Pesto Veggie Pasta Salad with Grilled Shrimp

Yum


5 Comments
basil, shrimp, veggies, walnuts

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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!

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Table of Contents

  • Pesto Veggie Pasta Salad with Grilled Shrimp
    • Ingredients
    • Instructions

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
  • 1/2 cup walnut halves
  • Juice of 1 lemon 2 Tbsp
  • 1 garlic clove
  • 1/4 cup extra virgin olive oil
  • Assembling the Salad:
  • 1 Tbsp olive oil
  • 24 frozen raw medium easy-peel shrimp
  • 1/2 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 1/4 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.

 

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Comments

  1. dominick cerrone says

    at

    Your recipe for the “pesto veggie pasta salad” lists a: 1/4 cup. Can you clarify what this is?

    Reply
    • Catherine Katz says

      at

      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!

      Reply
  2. crystal says

    at

    wow this looks great

    Reply
    • Catherine Katz says

      at

      Yay Crystal! Thank you! Can’t wait for you to try it and boast about it!!! Welcome to the table and Bon appétit!!

      Reply

Trackbacks

  1. The Whole-someness of Grains - Cuisinicity says:
    at

    […] is is for my Spaghetti and Turkey meatballs, my Creamy Spinach Artichoke Lasagna, my Pesto Veggie Pasta with Grilled Shrimp , my Veggie Tuna Pasta Salad , or my Pasta fragiole–it makes such a difference nutritionally […]

    Reply

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