Name: Artichoke And Shrimp Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz pasta (such as fusilli or penne); 1 lb large shrimp, peeled and deveined; 1 can (14 oz) artichoke hearts, drained and quartered; 1 cup cherry tomatoes, halved; 1/2 cup kalamata olives, pitted and sliced; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 2 cloves garlic, minced; 1/3 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; Salt and pepper to taste

Instructions

In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool slightly.
In a large bowl, combine the cooked pasta, shrimp, artichoke hearts, cherry tomatoes, olives, red onion, parsley, and basil.
In a small bowl, whisk together the minced garlic, olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
Taste and adjust the seasoning if needed. You can add more salt, pepper, or a splash of vinegar for extra tanginess.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final toss and garnish with additional fresh herbs for a pop of color.
Enjoy this Artichoke and Shrimp Pasta Salad as a main dish or a side alongside grilled vegetables or a fresh green salad.

Ingredients

Instructions

Nutrition Facts