Peach & Shrimp Pasta Salad
This Peach & Shrimp Pasta Salad is a fresh, summery dish featuring juicy peaches, tender shrimp and pasta tossed in a light vinaigrette. Perfect for picnics, lunches or as an easy summer side dish. I was inspired by seasonal fruits – fresh peaches and half a pint of blackberries – to build up a recipe that lets pasta take a bit of a back seat.
Ingredients
Instructions
- Step 1
Heat a skillet over high heat. In a small bowl, coat shrimp with 2 tablespoons olive oil, kosher salt and pepper.
- Step 2
Cook shrimp in heated skillet, about 3 minutes per side. Set shrimp aside on a plate.
- Step 3
Prepare rotini pasta according to package directions. Drain, rinse and add to a large bowl.
- Step 4
While pasta is still warm, stir in 2 cups arugula.
- Step 5
Add in cooked shrimp, sliced peach, cherry tomatoes, red onion and blackberries. Stir to combine.
- Step 6
In a small bowl, add ¼ cup white Modena vinegar. Whisk in ½ cup olive oil and season with salt and pepper to make a vinaigrette.
- Step 7
Pour dressing into the bowl, gently toss to combine and add to a serving dish. Garnish with torn fresh basil leaves. Serve.
- Step 8
Placeholder Step 2
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
