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Shrimp, Peaches & Pasta Salad

from the kitchen of Liz Lonergan

8 ounce box medium-size shell pasta - cooked, drained and chilled
1 lb. medium-size cooked shrimp (31/40 count) - thawed
1 large peach or nectarine, whichever is ripe and sweet – sliced thin
1 cup seedless cucumber - chopped or sliced
fresh red raspberries and arugula to garnish
* Lemon-Herb Dressing With Mint and Tarragon

Cook pasta according to package directions for al dente; rinse with cold water, drain.
In a pretty bowl, add pasta, shrimp, peach or nectarine, and cucumber.
Toss with ½ cup dressing.

Garnish with fresh red Raspberries and arugula. Chill.
Serve with remaining dressing on the side.

* Lemon-Herb Dressing With Mint and Tarragon
1/3 cup canola oil
3 Tblsp. chopped fresh mint
1 Tblsp. chopped fresh tarragon
1 Tblsp. honey mustard
1 tsp. lemon zest
1/4 cup fresh lemon juice
1 tsp. salt
1/2 tsp. dried crushed red pepper

Terri’s notes:
~ So pretty, fabulous, fresh and just different.
~ I used at least a cup of raspberries and gently tossed them in too.
~ Arugula gives a pleasant peppery taste, nice mix of flavors.
~ I also added a scant Tblsp. of honey to the dressing.
~ Make another great dressing by substituting basil for mint and tarragon.
~ Now, use the leftover herbs to experiment with other new recipes!

Inspired by recipe found in Southern Living 2009

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