Everyday Food Blog

Today's Recipe: Summer Pasta Salad with Shrimp

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These last days of summer are meant for losing track of time outside -- not staring at a kitchen timer next to the stove. This summer pasta salad is quick-cooking and incredibly elegant, making it the ideal dish to bring a table of hungry guests (or unenthused back-to-schoolers). Heavy on shrimp and zucchini, this hearty dinner is wonderful when it's just been prepared, but we might enjoy it even more when it's served at room temperature. We suggest making it in the morning and forgetting about it for a while. When you return after a few hours, the flavors will be telling a new story entirely -- one that reminds you why you love summer in the first place.

Hitting the market? Pick up these ingredients to prepare this dish:

  • Coarse salt and ground pepper
  • 1/2 pound short pasta, such as fusilli
  • 1 medium yellow squash, thinly sliced crosswise
  • 1/3 cup roughly chopped pitted Kalamata or Nicoise olives
  • 4 lightly packed cups baby spinach (3 1/4 ounces)
  • 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined

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