Shrimp Pasta Salad with Tomatoes and Capers
Salads, Mains | 30 Minutes or Less | Pasta & Grains, Seafood
SERVES 4 as a light dinner, 6 to 8 as a side* - START TO FINISH: 20 minutes
Cooking Notes
Leftovers should be refrigerated and allowed to come to room temperature before serving.
Use reduced-fat or light mayonnaise if desired.
Use whites and tender green tops of scallions, also called green onions.
For testing, we used cooked and peeled frozen shrimp, but you could use any kind of cooked shrimp (or cook and peel them yourself).
The salad does not have to stand if you are in a rush.
Shrimp Pasta Salad with Tomatoes and Capers
8 ounces mini penne pasta
1/2 cup mayonnaise*
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon capers, drained
1/4 cup finely chopped scallions*
1/2 cup sliced grape tomatoes
8 ounces cooked and peeled shrimp, thawed if necessary*
Cook pasta according to package directions. Drain and rinse with cold water.
Meanwhile, in a large serving bowl, mix together mayonnaise, zest, juice, salt and pepper. Stir well. Add tomatoes and scallions. Stir well and set aside.
When pasta is ready, add it and shrimp to bowl. Toss to mix well. Allow to stand at room temperature 15 minutes for flavors to develop and then serve.*
Shrimp Pasta Salad with Tomatoes and Capers
Approximate Values Per Serving: 472 calories (46% from fat), 23.5 fat (3 g saturated), 120.5 mg cholesterol, 19 g protein, 42.5 g carbohydrates, 1.5 g dietary fiber, 633 mg sodium
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Desperation Dinners readers eat up Shrimp Pasta Salad
July 26, 2010
This salad got raves from our newspaper readers. “I loved the brightness of flavor!,” wrote Ada Winters of Raleigh, N.C.
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