Protein, good carbs, veggies, oh my! Is everyone loving that it's Summer!?!?!
Well, I guess technically it's not Summer until June 21st... details, details. The weather here in Longhorn Land sure suggests Summer! We've been sunny and toasty leaving me craving cool salads and fruit smoothies. Thus...the Summery Shrimp & Pasta Salad was born! (and if you follow me on instagram you get to see my smoothie creations...@thefoodette)
Does this salad not remind you of summer? Bright veggies, cool shrimp, and whole wheat pasta all tossed in a tangy lemon vinaigrette...yumm. It's a healthy addition to any BBQ or picnic. This salad will keep your wallet fat, but not your waistline!
Summery Shrimp & Pasta Salad
makes aprx 4 side servings
1 cup small/medium shrimp- thawed, peeled, all that good stuff
2 tbs oil to cook shrimp
2 tsp garlic powder
1 medium yellow bell pepper- chopped
1/2 lb green beans- washed, ends sniped, cut into bite size pieces
2-3 tbs cilantro leaves- chopped
2 cups whole wheat noodles
juice of 1 medium lemon
1/4 cup EVOO
black pepper to taste
Heat oil on medium heat and saute shrimp with garlic powder. When shrimp are completely pink, remove and set aside in a bowl to cool.
Boil noodles to just past al dente- drain and set aside to cool.
Blanch green beans in boiling water then shock them in ice water to stop the cooking, and set aside to cool.
Make vinaigrette while cooling-- combine all ingredients into a plastic container with lid, close the lid and shake it like you mean it!
In a large bowl, add all ingredients and pour vinaigrette on top. Toss to coat. Set in the fridge so everyone can get friendly. Serve cold.
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