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 dressingPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
| Salad: | |
| 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 |
| Garnishes: | |
| fresh raspberries, arugula | |
Directions:
For Lemon Herb Dressing:
1. Whisk together all ingredients until blended.
Variations:
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.
Salad:
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: https://www.myrecipes.com/recipe/shrimp-and-pasta-salad
