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Under 30 Minutes

Under 30 Minutes

Summer Pasta Salad with Shrimp

In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • Coarse salt and ground pepper
  • 1/2 pound short pasta, such as fusilli
  • 1 medium yellow squash, thinly sliced crosswise
  • 1/3 cup roughly chopped pitted Kalamata or Nicoise olives
  • 4 lightly packed cups baby spinach (3 1/4 ounces)
  • 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined

Directions

  1. Step 1

    In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.

  2. Step 2

    In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

Source
Everyday Food, July/August 2010

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Reviews (1)

  • 3 Aug, 2011

    Kudos for a recipe that's healthy and so easy to make. It was a tad bland. Next time I might saute the shrimp in some garlic or add some chili pepper.