Rating: 4 stars
30 Ratings
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 10
  • 5 star values: 15

This herby pasta salad is perfect for a picnic or potluck gathering; double the recipe to serve a crowd. Medium shell-shaped pasta will also work in place of orecchiette.

Ivy Manning
Recipe by Cooking Light June 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.

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  • Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.

  • Wine note: Sweet shrimp, peppery summer radishes, and the refreshing dill and buttermilk dressing all point to a wine with tangy acidity, fresh berry fruit, and a zip of citrus. The Fleur, Pinot Noir, Rosé (2009, Carneros, Calif.; $15)—with its shocking bright-red hue—is a hands-down crowd-pleaser and an excellent value.—Alexander Spacher

Nutrition Facts

340 calories; fat 3.4g; saturated fat 0.4g; mono fat 0.3g; poly fat 1.5g; protein 22.2g; carbohydrates 54.7g; fiber 4.7g; cholesterol 86mg; iron 4.1mg; sodium 585mg; calcium 84mg.
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