Seasonal Salad Insalata Di Pasta "green Goddess" Con Gamberi Recipe
chilled Conchiglie Rigate shell pasta & chilled sautéed shrimp, tossed with house-made Green Goddess Dressing, crunchy-sweet sugar snap peas, roasted sweet corn, sliced pepperoncini peppers, shaved red onion, grape tomatoes & Pecorino-Romano
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Ingredients
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Pasta and Shrimp
Vegetables and Dressing
Method
Preparing the Pasta and Shrimp
- 1
Cook the Pasta
In a large pot of salted boiling water, add the Conchiglie Rigate pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- 2
Sauté the Shrimp
In a large skillet, heat olive oil over medium heat. Season the shrimp with salt and black pepper. Add the shrimp to the skillet and sauté for 3-5 minutes or until they turn pink and opaque. Remove from heat and let them cool.
Combining the Salad
- 3
Mix the Ingredients
In a large mixing bowl, combine the cooled pasta, sautéed shrimp, sugar snap peas, roasted sweet corn, sliced pepperoncini peppers, shaved red onion, and halved grape tomatoes.
- 4
Add Dressing
Pour the Green Goddess Dressing over the salad and toss gently to combine all ingredients evenly.
- 5
Garnish and Serve
Transfer the salad to a serving platter and sprinkle with shaved Pecorino-Romano cheese. Serve chilled.
