This one is simply stunning - a very pretty salad and the epitome of fresh summer flavors.
8 oz uncooked medium-size shell pasta
1 lb peeled medium-size cooked shrimp (31-40 count)
1 large nectarine, cut into thin wedges or small cubes
1 cup chopped cucumber
Lemon-Herb Dressing with Mint and Tarragon (below)
Cook pasta according to package directions, drain, and plunge into ice water to stop the cooking process. Drain and place in a large bowl. Add 1/2 C dressing, tossing to coat. Stir in shrimp, nectarine, and cucumber. (I used a pound of fresh little ruby red shrimp, bought already peeled and deveined. Boil some water, toss them in for 5 minutes, and they are ready!)
On individual salad plates, arrange a serving of arugula and top with a scoop or two of shrimp and pasta salad. Garnish with raspberries and drizzle with more dressing.
Gorgeous, summery, lemony, light, delish!
Here's the dressing:
Lemon-Herb Dressing with Mint and Tarragon
1/3 C canola oil
3 T chopped fresh mint
1 T chopped fresh tarragon
1 T honey mustard
1 t lemon zest
1/4 C fresh lemon juice
1 t salt
1/2 t dried crushed red pepper
Whisk all ingredients together until blended.
Southern Living Annual Recipes 2009 scores again! Enjoy!
Note: I used penne pasta because that's what I had, but little shell pasta would be better.
See more Mouthwatering Monday recipes over at Rachel's!