Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15 ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) rotini pasta (or your favorite short pasta shape)
  • Salt for pasta water
  • 1 red bell pepper, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (15g) red onion, finely chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chopped
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (or maple syrup)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
  2. Sauté garlic and red pepper flakes (if using) in olive oil. Add shrimp and cook until pink and opaque. Season with salt and pepper.
  3. Dice all vegetables and chop fresh herbs.
  4. Whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper.
  5. In a large bowl, combine the cooked pasta, shrimp, vegetables, and herbs.
  6. Pour dressing over the salad and toss gently to combine.
  7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.