Peach & Shrimp Pasta Salad

• ½ lb - shrimp
• 8 ounces - rotini pasta
• 2 cups - arugula
• 1  - peach
• ½ pt - cherry tomatoes
• ½ pt - blackberries
• ½  - red onion
• ⅛  - Fresh basil leaves
• ½ cup - olive oil
• ¼ cup - white Modena vinegar
• ⅛  - Kosher salt
• ⅛  - black pepper

Instructions

1. Heat a skillet over high heat. In a small bowl, coat shrimp with 2 tablespoons olive oil, kosher salt and pepper.
2. Cook shrimp in heated skillet, about 3 minutes per side. Set shrimp aside on a plate.
3. Prepare rotini pasta according to package directions. Drain, rinse and add to a large bowl.
4. While pasta is still warm, stir in 2 cups arugula.
5. Add in cooked shrimp, sliced peach, cherry tomatoes, red onion and blackberries. Stir to combine.
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.
7. 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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