Shrimp Pasta Salad with Green Goddess Dressing

Southern Living JUNE 2002

  • Yield: Makes 6 to 8 servings


  • 3 cups water
  • 1 pound unpeeled, medium-size fresh shrimp
  • 1 (8-ounce) package small shell pasta, cooked, rinsed, and drained
  • 2 teaspoons Champagne or white wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small head Green Leaf lettuce, separated into leaves
  • 2 medium tomatoes, cut into wedges
  • 1 yellow bell pepper, cut into strips
  • Green Goddess Dressing


Bring 3 cups water to a boil, and add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.

Peel shrimp, and devein, if desired.

Toss together pasta, vinegar, salt, and pepper. Line a large platter with lettuce leaves; spoon pasta in center, and top with shrimp. Arrange tomato and bell pepper around pasta. Serve salad with Green Goddess Dressing.


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Shrimp Pasta Salad with Green Goddess Dressing Recipe