Looking for a fresh vibrant dish that’s perfect for warm-weather meals or easy entertaining? This pasta salad brings vibrant summer flavors to the table in a simple yet elegant way. Juicy shrimp pair beautifully with tender pasta, all tossed in a rich and tangy sun-dried tomato pesto that’s bursting with garlic, basil, and Parmesan. And to make this simple recipe even more simple just use the store bought pesto that way you can spend more time focusing on your main dishes. Don’t worry your guest won’t be able to tell the difference, it will taste like it took hours to make.
Ingredients:
1lb large shrimp(21-25ct), devined and cooked
12oz sun dried tomato pesto, homemade or store bought
8oz ciliegine mozzarella, halved
1 1/2 cups cherry tomatoes, halved
1/4 cup fresh basil, julienned
1/2 cup grated parmesan
1/4 cup italian dressing
2 tablespoon olive oil
1/2 teaspoon chili flakes
1lb rigatoni
Black pepper
Salt
Directions:
Bring a large pot of water to a boil. Season water with a generous amount of salt. Add pasta to boiling water and cook until al dente according to the package instructions. Drain cooked pasta in a colander and rinse under cold water to stop cooking.
Transfer pasta to medium size mixing bowl, add pesto, Italian dressing tomatoes, basil, Parmesan, chili flakes mix until pasta is well coated. Add shrimp, mozzarella and olive oil gently fold together. Season with salt and pepper to taste. Cover and chill for at least an hour.
