"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."
Peach and Shrimp Pasta Salad
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Prep time 15mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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.