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.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 561 kcal per serving

Ingredients

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

Instructions

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