Spring Shrimp Pasta Salad

Makes 6 servings

  • 1 pound brown rice pasta or whole wheat pasta (I like Tinkyada’s brown rice vegetable spirals.)
  • 1 cup red, yellow and orange bell peppers, sliced
  • 1/2 cup zucchini, sliced
  • 1/4 cup red onion, diced
  • 6 cups baby spinach
  • 2 lbs. medium raw shrimp, shelled, deveined, with tails attached  (or 4-5 per person)
  • 1-2 Tbsp. olive oil
  • 1/2 tsp. garlic granules
  • 1 Tbsp. fresh parsley
  • Olive oil cooking spray

Vinaigrette Dressing

  • 1/4 cup water
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 minced garlic clove
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. Italian seasoning
  1. Cook pasta according to package directions, drain, and rinse with cold water.
  2. Combine all dressing ingredients in a blender to make a vinaigrette dressing (refrigerate left-over). 
  3. Toss pasta with vegetables and 1/2 cup dressing. 
  4. Separately marinate the shrimp in 1-2 Tbsp. olive oil, garlic and fresh parsley. 
  5. Let shrimp and pasta salad chill in the fridge for at least two hours. 
  6. Coat a nonstick grill pan with a little olive oil cooking spray and grill the shrimp for about 3 minutes per side.  You can also sauté the shrimp in a frying pan if you prefer.
  7. Serve 1 cup of pasta salad over 1 cup of spinach and 5 shrimp. 

Variations:

  • You can also make a vegetarian dish by omitting the shrimp and adding in 1/4 cup of raw nuts and 1/2 cup garbanzo beans to the pasta salad (or use your favorite raw nuts and/or beans). 
  • Experiment with your favorite spring vegetables.
  • Substitute left-over chicken for shrimp.
  • Makes a great healthy side at a BBQ!!!