Shrimp-Pesto Salad

This Shrimp-Pesto Salad is a refreshing and hearty dish perfect for warm weather or light weeknight dinners. The combination of cooked shell macaroni, fresh spinach, and ripe plum tomatoes creates a colorful base that is tossed in a rich, garlic-basil pesto dressing. Chilled shrimp adds a delicate, briny sweetness that contrasts beautifully with the savory parmesan and tangy white wine vinegar. The salad benefits from chilling time, allowing the flavors to meld together while the pasta absorbs the dressing. It is an excellent make-ahead meal for picnics, potlucks, or a quick lunch. Serve it cold or at room temperature for a satisfying, Italian-inspired meal that feels effortless yet elegant.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 275.2

Description

This Shrimp-Pesto Salad is a refreshing and hearty dish perfect for warm weather or light weeknight dinners. The combination of cooked shell macaroni, fresh spinach, and ripe plum tomatoes creates a colorful base that is tossed in a rich, garlic-basil pesto dressing. Chilled shrimp adds a delicate, briny sweetness that contrasts beautifully with the savory parmesan and tangy white wine vinegar. The salad benefits from chilling time, allowing the flavors to meld together while the pasta absorbs the dressing. It is an excellent make-ahead meal for picnics, potlucks, or a quick lunch. Serve it cold or at room temperature for a satisfying, Italian-inspired meal that feels effortless yet elegant.

Ingredients

3 cup Uncooked medium shell macaroni
1 tablespoon Olive or vegetable oil
4 cup Coarsely shredded spinach
1 container (8 ounces) pesto
1/2 cup Small pitted ripe olives
1/4 cup White wine vinegar
4 Italian Plum tomatoes, each cut into 4 wedges
1 package (6 ounces) frozen tiny shrimp, thawed
1 cup Grated parmesan cheese

Directions

1
Cook macaroni in boiling water according to package directions until al dente.
2
Drain pasta and rinse thoroughly under cold running water to stop cooking; drain well.
3
Toss the cooled macaroni with olive oil to prevent sticking.
4
In a large bowl, combine pesto, pitted olives, white wine vinegar, and tomato wedges.
5
Layer 2 cups of macaroni and 2 cups of shredded spinach over the pesto mixture.
6
Repeat layering with the remaining macaroni and spinach.
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.
9
Toss gently to combine and sprinkle with grated parmesan cheese.

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

For best texture, ensure the shrimp are fully thawed and patted dry before adding to the salad.

If using fresh basil pesto, adjust the amount based on desired intensity; some pestos are saltier than others.

This salad can be stored in the refrigerator for up to 2 days. The spinach may wilt slightly over time.

For a heartier meal, you can add hard-boiled eggs or chickpeas.

Keywords: shrimp, pesto, salad, pasta, spinach, tomatoes, italian, summer, lunch, dinner, make-ahead, picnic, cold, macaroni, olive, parmesan, vinegar, easy, light, fresh

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