Peach and Shrimp Pasta Salad

"This Peach & Shrimp Pasta Salad, which makes a great main course for warm summer nights. I was inspired by seasonal fruits – fresh peaches and half a pint of blackberries – to build up a recipe that lets pasta take a bit of a back seat."
-- @pestoandpotatoes
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 1/2 pounds peel and deveined shrimp
  • 8 ounces rotini pasta
  • 2 cups arugula
  • 1 sliced peach
  • 1/2 pint cherry tomatoes
  • 1/2 pint blackberries
  • 1/2 sliced red onion
  • Fresh basil
  • 1/2 cup olive oil
  • 2 tablespoons olive oil
  • 1/4 cup white Modena vinegar
  • Kosher salt
  • Cracked black pepper


  • Step 1

    Heat a skillet over high heat. In a small bowl, coat shrimp with 2 tablespoons olive oil, kosher salt and pepper.

  • Step 2

    Cook shrimp in heated skillet, about 3 minutes per side. Set shrimp aside on a plate.

  • Step 3

    Prepare rotini pasta according to package directions. Drain, rinse and add to a large bowl.

  • Step 4

    While pasta is still warm, stir in 2 cups arugula.

  • Step 5

    Add in cooked shrimp, sliced peach, cherry tomatoes, red onion and blackberries. Stir to combine.

  • Step 6

    In a small bowl, add ¼ cup white Modena vinegar. Whisk in ½ cup olive oil and season with salt and pepper to make a vinaigrette

  • Step 7

    Pour dressing into the bowl, gently toss to combine and add to a serving dish. Garnish with torn fresh basil leaves. Serve.

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