Tonight's Dinner: Shrimp pasta salad recipe
Entree salads are a light and easy way to get a filling meal during the warm summer months. But instead of lettuce or spinach, why not substitute some pasta?
When it's sweltering out and the house thermometer reads well over 80 degrees, the last thing I want to do is turn on the oven. It's already hot enough in my house, why would I want to make it even hotter? So when the last thing you want to do is cook, what are your options as far as dinner goes? That's easy — make a salad.
Now I know that salad is often considered a side dish, especially when it's just made with greens. But you can easily turn that side into a main meal by simply adding some protein. One choice is substituting the lettuce with pasta. I know making a pasta salad usually involves turning on the stove, but if you boil up your favorite pasta in the morning, then toss it in the fridge, it'll be chilled by dinnertime. Now all you have to do is add your favorite vegetables, seafoods or cheeses, and you have a delicious main course that's both cold and filling.
Shrimp pasta salad
- 1 (12 ounce) package bow tie pasta
- 2 pounds cooked shrimp
- 2 celery stalks, chopped
- 1/2 cup red onion, chopped
- 2 banana peppers, chopped
- 1 (3 ounce) can black olives, sliced
- 1/4 cup Italian dressing
- Cook the pasta according to the package directions. Drain and place into a large salad bowl.
- Add the shrimp, celery, onion, peppers and olives. Toss until well combined. Place in the refrigerator and chill for at least three hours.
- When ready to eat, drizzle with dressing and toss to coat. Serve immediately.