Ingredients
Scale
- 8 oz rotini pasta
- 1 lb large shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red or yellow), diced
- ¼ cup red onion, finely chopped
- ⅓ cup extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a skillet over medium heat, add a splash of olive oil and cook the shrimp until pink and opaque, about three minutes per side.
- Chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- Whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and herbs in a small bowl.
- In a large mixing bowl, combine cooled pasta with shrimp and chopped vegetables. Pour over dressing and toss gently.
- Cover and refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 190mg