ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp-and-Pasta Salad

Photo: Jennifer Davick; Styling: Melanie Clark
Prep time 10 mins
Cook time 10 mins
Yield Makes 4 servings
Light and lemony, this recipe easily doubles for dinner with friends.

Ingredients

  • 8 ounces uncooked medium-size shell pasta
  • Lemon-Herb Dressing With Mint and Tarragon
  • 1 pound peeled, medium-size cooked shrimp (31/40 count)
  • 1 large nectarine, cut into thin wedges
  • 1 cup chopped seedless cucumber
  • Garnishes: fresh raspberries, arugula

How to Make It

  1. Cook pasta according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large bowl. Add 1/2 cup dressing, tossing to coat. Stir in shrimp, nectarine, and cucumber. Serve with remaining 1/4 cup dressing. Garnish, if desired.