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
- 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
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.
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.