Shrimp Pesto Pasta Salad
This shrimp pesto pasta salad is the perfect summer dish. Fresh and zingy flavors with charred shrimp, creamy ricotta and sweet cherry tomatoes.
Servings 4 people
Ingredients
- 8 Ounces Pasta Short pasta like Fusilli, Penne, or Farfalle, etc.
- 12 Ounces Shrimp
- 1 Cup Pesto
- 1 Clove Garlic Chopped
- ½ Lemon Juice of ½ a lemon
- 2 Tablespoons Olive Oil
- 2 Tablespoons Salt
- ⅓ Cup Ricotta Cheese
- 1 Cup Cherry Tomatoes
- ½ Cup Onion Chopped
- ⅓ Cup Feta Cheese Optional
Instructions
- In a medium bowl whisk together the lemon juice, garlic and olive oil. Add the shrimp and toss well. Set aside while you prepare the other ingredients.
- Boil the pasta in a large pot of boiling salted water. I use 2 tablespoons of salt in the pot.
- Cook the pasta for the length of time on the package minus one minute. We want it to be quite al dente.
- Rinse the cooked pasta under cold water, drain and set aside.
- Cook the shrimp on a grill or in a hot frying pan until charred, about 2 minutes on each side.
- In a large bowl mix together the pesto and ricotta. Add the pasta and mix well.
- Add the onion, tomatoes and shrimp and mix gently.
- Top with the crumbled feta (if using) and serve.
Notes
- You can use any pasta shape you like, anything will work!
- You can use store-bought or homemade pesto. If you want to make your own, my homemade pesto recipe is perfect!
- You can serve this at room temperature or pop in the fridge for an hour or so if you want it colder.