Southern Shrimp and Pasta Salad with Lemon-Herb Dressing

Serves: 4

A light refreshing salad with lemon-herb dressing featuring mint and tarragon.

Yield: Makes 3/4 cup dressing
Prep Time:
Cook Time:
Total Time:


Lemon-herb dressing:
1/3 cup extra-virgin olive oil
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon
1 tablespoon honey mustard
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
8 ounces uncooked medium-size shell pasta
1 pound peeled, medium-size cooked shrimp (31/40 count)
1 large nectarine, cut into thin wedges
1 cup chopped seedless cucumber
fresh raspberries, arugula


For Lemon Herb Dressing:
1. Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.

Cook pasta according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large bowl. Add 1/2 cup dressing, tossing to coat. Stir in shrimp, nectarine, and cucumber. Serve with remaining 1/4 cup dressing. Garnish, if desired.

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