Shrimp-Pesto Salad
Submitted by Hillbillee
Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minIf you need a dish that travels well and feeds a crowd without breaking a sweat, this is your go-to.
Pasta shells get tossed with a generous cup of basil pesto, ripe Roma tomatoes, black olives, and a splash of white wine vinegar for tang. Layers of chopped spinach wilt just slightly as the salad chills, adding color and body.
After a couple hours in the fridge, toss in the shrimp and finish with a shower of grated Parmesan. It actually tastes better after it sits, making it the ideal make-ahead lunch or potluck contribution.
Kitchen Tips
- Rinse the cooked pasta under cold water immediately to stop the cooking. Nobody wants mushy shells in a cold salad.
- The two-hour chill time isn’t optional. That’s when the pesto, vinegar, and tomato juices soak into the pasta and turn it into something special.
- Add the shrimp right before serving so they stay tender and don’t get rubbery from sitting in the acid.
Ingredients
Directions
Cook pasta as directed on package.
Rinse in cold water and drain; toss with oil.
Mix pesto, olives, vinegar and tomatoes in large bowl.
Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach.
Cover and refrigerate at least 2 hours.
Add shrimp.
Toss and sprinkle with cheese.
Comments
