Thai-Lime Pasta Salad with Shrimp
pasta salad with shrimp
ounces quinoa pasta or whole wheat pasta, fusili
cup lime juice
cup Thai basil leaves, chopped
extra virgin olive oil
of garlic, minced
Pinch of cayenne pepper
Pinch of red pepper flakes
pound of pre-cooked small shrimp, rinsed and patted dry
shallots, thinly sliced
red sweet pepper, seeded and diced
orange sweet pepper, seeded and diced
Thai chile pepper, seeded and diced
jalapeno pepper, seeded and diced
cups grape tomatoes, halved
mango, cut into bite sized pieces
avocado, cut into bite sized pieces
limes, cut into wedges
a handful of fresh basil leaves
Cook pasta according to directions, drain, rinse with cold water and set aside.
Combine dressing ingredients and mix well.
In large bowl combine shrimp, shallots, peppers, tomatoes, mango and avocado. Add 2 lime wedges to each dish. Top with fresh basil. Serve.
Rotini pasta is the best kind for this salad as it absorbs the dressing well.
If you’re taking this recipe to a picnic, pack the shrimp separately on ice and add when serving,
Pack dressing separately as well and combine with salad just before serving.
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