Strawberries are usually reserved for desserts and snacks. But adding them to a savory pasta dish gives it a delicious and unexpected tang.
Strawberry season is just getting under way, which means two things: spring is officially here and so is strawberry dessert season. But cakes, muffins, cookies and jams aren’t the only way to use the red fruit. Strawberries are often a nice sweet complement to an otherwise savory dinner dish. And that’s just what Julie from Mommie Cooks did. Not only did she use the red berries to brighten up an already delicious Champagne vinaigrette, she went one step further by adding them to a shrimp salad. The tart fruit added the perfect amount of sweet tang to an already wonderful dish. It brightened up the whole salad, making it the perfect choice when you’re in a rush on a warm spring or summer night.
Shrimp pasta salad with strawberry Champagne vinaigrette
For the dressing:
- 1/4 cup Champagne
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 3 strawberries, chopped
- 4 basil leaves, chopped
- Salt and pepper to taste
For the pasta salad:
- 10 ounces penne pasta
- 1 pound shrimp, cooked and chopped
- 1 cup red onion, chopped
- 1/2 Japanese cucumber, chopped
- 1 avocado, chopped
- 8 large strawberries, chopped
- 3 ounces goat cheese, crumbled
- Place all the ingredients for the dressing in a food processor and pulse until combined. Set aside.
- Cook the pasta according to the package directions; drain, shock with cold water and place in a large bowl. Add the shrimp, onion, cucumber, avocado and strawberries to the bowl and toss to combine.
- Pour in the vinaigrette and toss to coat. Sprinkle the cheese over the salad and serve.
Other strawberry recipes
Brie, honey and strawberry puffs
Chocolate-dipped strawberry daiquiri
Strawberry pineapple bread