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 barbeques.
|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!|