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Southern Living Shrimp and Pasta Salad

Daytime

Published: August 5, 2009

Makes 4 servings
Prep: 10 min., Cook: 10 min.

8 oz. uncooked medium-size shell pasta
Lemon-Herb Dressing With Mint and Tarragon
1 lb. peeled, medium-size cooked shrimp (31/40 count)
1 large nectarine, cut in thin wedges
1 cup chopped seedless cucumber
Garnishes: fresh raspberries, arugula

Cook pasta according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large bowl. Add 1/2 cup dressing, tossing to coat. Stir in shrimp, nectarine, and cucumber. Serve with remaining 1/4 cup dressing. Garnish, if desired.
Lemon-Herb Dressing With Mint and Tarragon
Makes 3/4 cup
Prep: 10 min.

1/3 cup canola oil
1/4 cup fresh lemon juice
3 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh tarragon
1 Tbsp. honey mustard
1tsp. grated lemon zest
1 tsp. salt
1/2 tsp. dried crushed red pepper
Whisk together all ingredients until blended.

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