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
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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. 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.
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