This was awesome!! Tasted great warm last night for dinner and now is perfect cold too for lunch today! The whole family liked it too, including the kids! I did add more spinach and used shallots instead of red onion because I prefer it. I will definitely make it again!
Warm Pasta Salad with Shrimp
Photo: John Autry; Styling: Cindy Barr
Toss warm pasta with the tangy dressing so it will absorb more flavor. If you prefer to serve this salad chilled, make it up to a day ahead, toss, and refrigerate until you're ready to serve.
Yield: 4 servings (serving size: about 2 cups)
Cost per Serving: $2.07
More From Cooking Light
Amount per serving
- Calories: 487
- Fat: 16.4g
- Saturated fat: 2.4g
- Monounsaturated fat: 10.1g
- Polyunsaturated fat: 2g
- Protein: 28.9g
- Carbohydrate: 56.2g
- Fiber: 4.9g
- Cholesterol: 129mg
- Iron: 5.6mg
- Sodium: 664mg
- Calcium: 103mg
- 3 cups uncooked farfalle (bow tie pasta)
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon minced fresh garlic
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 12 ounces medium shrimp, peeled and deveined
- 1 1/2 cups chopped fresh spinach
- 1 cup canned cannellini beans, rinsed and drained
- 1/4 cup minced red onion
- 2 tablespoons chopped capers
- 1. Cook pasta according to package directions, omitting salt and fat; drain.
- 2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.
- 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.
Only you will be able to view, print, and edit this note.Add Note