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Peach & Shrimp Pasta Salad
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Instructions
1
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Heat a skillet over high heat. In a small bowl, coat shrimp with 2 tablespoons olive oil, kosher salt and pepper.
2
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Cook shrimp in heated skillet, about 3 minutes per side. Set shrimp aside on a plate.
3
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Prepare rotini pasta according to package directions. Drain, rinse and add to a large bowl.
4
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While pasta is still warm, stir in 2 cups arugula.
5
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Add in cooked shrimp, sliced peach, cherry tomatoes, red onion and blackberries. Stir to combine.
6
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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.
7
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Pour dressing into the bowl, gently toss to combine and add to a serving dish. Garnish with torn fresh basil leaves. Serve.
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