This shrimp pasta salad is a simple, delicious and colorful summertime meal with all of the health benefits shrimp has to offer! It’s a great dish to have for picnics and barbecues.
Summertime Shrimp and Vegetable Pasta Salad
| 1 box tri-colored rotini | |
| 2 cups medium-sized shrimp | |
| 1 cup grape tomatoes, diced | |
| 1 cup English cucumber, diced | |
| 2 cups grilled corn, cut right off the cob (or canned) | |
| 1/2 tsp. salt | |
| 1 1/2 cups ranch dressing | |
| 1/2 cup fresh basil, torn or sliced (or other available herb) |
Recipe Courtesy Annessa Chumbley, RDN as part of an effort to support fishermen and the seafood community. #EatSeafoodAmerica!
| 1. | Boil water and cook the rotini pasta according to the package directions. Once cooked, drain and rinse in cold water. |
| 2. | While the pasta is boiling, cook the shrimp your favorite way – sauté in a lightly-oiled pan over medium heat for about 3 minutes per side, grill on a skewer or in a grill pan, or bake in a 350 degree oven for 6-9 minutes. You know the shrimp is cooked when it turns opaque. |
| 3. | In a large bowl, add pasta, vegetables, shrimp, and salt. Toss altogether. |
| 4. | Add ranch dressing and toss again. Sprinkle sliced fresh basil over pasta salad and refrigerate until ready to serve! |
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