Here in the NorthEast we are still waiting for the hot days of summer to arrive (not that I am complaining one tiny little bit!). But this is surely the season for one dish salads that will be a complete meal. It could be a pasta salad, like this recipe, or a nice full dinner salad! Eating lighter meals on hot days certainly seems a more welcome choice…as well as meals that don’t require turning on the oven!
We love pasta salads! But since we’ve made the choice to eat gluten free, I have found that pasta that holds up well when it is refrigerated and coated with a dressing has been difficult to find. However, recently I purchased some Ronzoni brand gluten free pasta that is excellent! (Here is a link AND a coupon!) It is made with a multi-grain blend of white rice, brown rice, corn, and quinoa—nice texture (both hot AND cold), good taste, and holds up well as leftovers. If you have eaten gluten free pasta before, you know that these three qualities are NOT always a given! I have served this pasta to friends and family who couldn’t tell that it was a gluten free product. Happy me! Perhaps you might want to give it a try! Enjoy!
Lemon-y Shrimp Pasta Salad (makes 4-5 generous servings)
ingredients:
3 lemons, juiced plus 1 more for serving
2 teaspoons honey
1 cup fresh dill, chopped (dried ok, too)
1/2 cup extra-virgin olive oil
1/4-1/3 cup mayonnaise (optional)
sea salt and freshly ground black pepper (I use this lemon-pepper seasoning)
1 box (1#) rotini pasta (I used gluten free)
1 # frozen cooked tiny shrimp, defrosted
2 cups grape tomatoes, halved
1 large seedless cucumber, diced
directions:
- in a large bowl, whisk together the juice of the lemons, the honey and chopped dill. slowly whisk in the olive oil until the dressing is emulsified (or use your blender or food processor). season well with salt and pepper
- add the shrimp to the vinaigrette, toss to coat well and set aside to marinate
- cook pasta according to package directions; rinse and cool
- add the mayonnaise (if using), the cooked pasta, grape tomatoes, and cucumbers to the bowl with the shrimp and toss to combine
- season well (don’t forget to taste!) with salt and pepper
- refrigerate ’til ready to serve
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
