Shrimp-Pesto Salad

This refreshing Shrimp-Pesto Salad is a perfect blend of Mediterranean flavors and textures. The base of tender macaroni is tossed with a rich basil pesto, briny olives, and sweet, ripe plum tomatoes. Fresh spinach adds a nutritious green crunch, while thawed shrimp provide a satisfying protein boost. The dish is dressed with a touch of white wine vinegar for brightness, cutting through the richness of the cheese and oil. Ideal for potlucks, summer lunches, or a light weeknight dinner, this salad actually improves as it chills, allowing the flavors to meld beautifully. It&# 226;ÂÂs a colorful, hearty dish that feels indulgent yet remains light enough for warm weather dining. Serve it chilled straight from the fridge for the best texture and flavor balance.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 275.2

Description

This refreshing Shrimp-Pesto Salad is a perfect blend of Mediterranean flavors and textures. The base of tender macaroni is tossed with a rich basil pesto, briny olives, and sweet, ripe plum tomatoes. Fresh spinach adds a nutritious green crunch, while thawed shrimp provide a satisfying protein boost. The dish is dressed with a touch of white wine vinegar for brightness, cutting through the richness of the cheese and oil. Ideal for potlucks, summer lunches, or a light weeknight dinner, this salad actually improves as it chills, allowing the flavors to meld beautifully. It&# 226;ÂÂs a colorful, hearty dish that feels indulgent yet remains light enough for warm weather dining. Serve it chilled straight from the fridge for the best texture and flavor balance.

Ingredients

3 cup Uncooked medium shell macaro
1 tablespoon Olive or vegetable oil
1 cup Pesto or
1 Container (8 ounces) pesto
1/2 cup Small pitted ripe olives
1/4 cup White wine vinegar
4 Italian Plum tomatoes, each

Directions

1
Cook the macaroni in boiling salted water according to package directions until al dente.
2
Drain the pasta and rinse thoroughly with cold water to stop the cooking process.
3
Drain well and toss the cold macaroni with olive oil to prevent sticking.
4
In a large mixing bowl, combine the pesto, chopped olives, white wine vinegar, and diced tomatoes.
5
Add the cooked macaroni and coarsely shredded spinach to the bowl.
6
Toss gently until all ingredients are evenly coated with the pesto mixture.
7
Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
8
Just before serving, fold in the thawed shrimp and toss gently.
9
Sprinkle with grated Parmesan cheese if desired and serve chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 275.2kcal

% Daily Value *
Total Fat 5.6g9%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 5.5mg1%
Total Carbohydrate 50.8g17%
Dietary Fiber 4.3g18%
Sugars 3.1g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container for up to 3 days. The salad tastes best after chilling for several hours.

Substitutions: You can use fresh basil leaves and pine nuts blended with oil and garlic to make homemade pesto. Substitute rotini or penne for the shell macaroni.

Tips: Ensure the shrimp are fully thawed and drained before adding to the salad to avoid diluting the dressing. For extra crunch, add toasted pine nuts or slivered almonds.

Variations: Add other vegetables like cucumber, red bell pepper, or artichoke hearts for additional texture and flavor.

Keywords: shrimp, pesto, salad, pasta, macaroni, spinach, tomatoes, olives, italian, cold, lunch, dinner, potluck, summer, basil, vinegar, parmesan, mediterranean, easy, quick

Read it online: https://www.chefs-mate.com/recipe/shrimp-pesto-salad-2/