Fresh herbs are crucial to the flavor of this pasta salad.
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups water
2 bay leaves
1 pound medium shrimp
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups uncooked cavatappi or other short-twisted pasta
1 cup trimmed arugula
1 zucchini, halved lengthwise and thinly sliced (about 1 cup)
1 cup yellow bell pepper strips
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup vertically sliced red onion
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
How to Make It
To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.
To prepare salad, combine water and bay leaves in a large saucepan; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Discard the bay leaves. Peel shrimp; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and chill.
Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water.
Combine shrimp, pasta, arugula, and remaining ingredients in a large bowl. Drizzle vinaigrette over salad, and toss gently to coat.
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