Southern Shrimp and Pasta Salad with Lemon-Herb Dressing
A light refreshing salad with lemon-herb dressing featuring mint and tarragon.Yield: Makes 3/4 cup 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|
|1/2 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.
Dressing Source: myrecipes.com
Salad Source: http://www.myrecipes.com/recipe/shrimp-and-pasta-salad