Everyone loves pasta, but summer is a time to break out the light, cold dishes full of freshness. Putting a fresh spin on pasta salads is easy when you have fresh shrimp and colorful fruits and vegetables at the ready. That’s what inspired me to create my Lemon Basil Shrimp Pasta Salad!
For those of you growing fresh herbs on your windowsill or in your garden, this shrimp pasta salad is a perfect way to use up some extra basil, especially if you’re getting a little tired of making pesto week after week. (Don’t get me wrong–I love pesto as much as the next foodie. But, you can have too much of a good thing.) The freshness of the basil pairs perfectly with the brightness of lemon and citrus, making this dish just perfect for summer.
A lemon basil dressing poured over the shrimp pasta salad gives this a tangy twist. The combination of juices and zest from the fruits elevates the bright flavors. It lessens the need for a heavy dressing. Without mayonnaise, this salad is a great summer holiday side or main dish to be enjoyed outdoors.
Having a picnic anytime soon? This Lemon Basil Shrimp Pasta Salad should be in your basket along with a pitcher of lemonade and strawberry shortcakes. The summer is almost here. This is the best time of the year and you should eat happy, colorful food to mirror your upbeat mood! I mean, the kids are out of school, and these are the best, most relaxing days we have. Enjoy them while you can, because in the blink of an eye you will be doing that back to school shopping!
Lemon Basil Shrimp Pasta Salad
Ingredients
- 12 ounces penne or other tubular pasta
- 1 pound cooked shrimp peeled and deveined
- 1 red pepper finely chopped
- 1 orange pepper finely chopped
- 1 mango diced
- 1 avocado diced
For the dressing:
- 12 basil leaves
- ½ bunch cilantro plus more for garnish
- 1 lime lemon and orange, zests grated and each juiced
- ½ teaspoon salt
- 2 tablespoons honey
- 2 tablespoons white balsamic vinaigrette
Instructions
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In a large pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
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Make the dressing by combining all of the ingredients in small food processor or blender until everything is smooth. In a large bowl, immediately toss the warm pasta with the dressing.
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When ready to serve, combine the shrimp, peppers, mango and avocado. Top with finely grated cilantro and garnish with basil leaves.
Recipe Notes
It is important to toss the dressing with the warm pasta to get maximum flavor. The warm pasta will absorb all of the flavors in the dressing. Once combined, the pasta and dressing can sit at room temperature covered for an hour or two and the shrimp can be added when the salad is ready to serve.
