Peach & Shrimp Pasta Salad
This Peach & Shrimp Pasta Salad is a fresh, summery dish featuring juicy peaches, tender shrimp and pasta tossed in a light vinaigrette. Perfect for picnics, lunches or as an easy summer side dish.
Servings: 4
Ingredients
- ½ pound shrimp peeled and deveined
- 8 ounces rotini pasta I used gluten free
- 2 cups arugula
- 1 large peach pitted and sliced
- ½ pint cherry tomatoes halved
- ½ pint blackberries
- ½ small red onion thinly sliced
- Fresh basil leaves for garnish
- ½ cup olive oil plus 2 tablespoons
- ¼ cup white Modena vinegar
- Kosher salt
- Cracked black pepper
Instructions
- Heat a skillet over high heat. In a small bowl, coat shrimp with 2 tablespoons olive oil, kosher salt and pepper.
- Cook shrimp in heated skillet, about 3 minutes per side. Set shrimp aside on a plate.
- Prepare rotini pasta according to package directions. Drain, rinse and add to a large bowl.
- While pasta is still warm, stir in 2 cups arugula.
- Add in cooked shrimp, sliced peach, cherry tomatoes, red onion and blackberries. Stir to combine.
- In a small bowl, add ¼ cup white Modena vinegar. Whisk in ½ cup olive oil and season with salt and pepper to make a vinaigrette.
- Pour dressing into the bowl, gently toss to combine and add to a serving dish. Garnish with torn fresh basil leaves. Serve.