TOMATO-BASIL SHRIMP PASTA SALAD

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 pound medium shrimp, peeled and deveined, thawed if frozen

olive oil

kosher salt

ground black pepper

1/4 cup olive oil

3 tablespoons balsamic vinegar

juice of 1 lemon

1 teaspoon garlic powder

1 teaspoon dried oregano

3/4 teaspoon kosher salt, additional to taste

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

12 ounces gluten-free rotini pasta

4 ounces arugula

8 ounces mozarella cheese, cubed

1 pint cherry tomatoes, halved (about 1 1/2 cups)

3/4 cup roughly chopped basil leaves, additional for topping if desired

Instructions

Saute the shrimp: In a mixing bowl, toss the shrimp with a drizzle of olive oil and few pinches of salt and black pepper until coated. Heat a large skillet over medium heat, then add the shrimp in a single layer. Cook until lightly browned and opaque in the middle, 2 to 3 minutes per side. Remove and set aside on a plate.

Meanwhile, make the vinaigrette: Add the olive oil, balsamic vinegar, lemon juice, garlic powder, oregano, salt, black pepper, and red pepper flakes (if using) to a small bowl or jar. Whisk or shake rapidly until combined and emulsified, 45 to 60 seconds.

Bring a pot of salted water to a boil, then add the penne and cook until al dente, about 9 minutes. Drain, rinse with cold water, and set aside. (I recommend tossing with a drizzle of olive oil to prevent sticking).

Add the cooked pasta to a large mixing bowl with the cooked shrimp, arugula, mozarella, cherry tomatoes, and basil. Mix to evenly distribute. Pour in the vinaigrette and toss again to coat.

Chill in the refrigerator until serving or refrigerate in a sealed container for up to 4 days. When serving, top with additional basil leaves if desired.