Pasta Salad with Mustard Shrimp
This summer we grew so many wonderful herbs and vegetables. We have been enjoying our bounty of cherry tomatoes and fragrant basil and incorporating them into as many dishes as we can. One of our favorite dishes was this pasta salad made with mustard coated shrimp and of course lots of tomatoes, basil and corn creating a sweet and savory but also light side dish perfect for your next gathering!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
In a blender pour the white wine vinegar, dijon mustard, lemon juice and salt and pepper to taste. Pulse until combined. Then while blender is on low slowly pour in olive oil until vinaigrette has thickened about 1 minute. Set in fridge to cool. Preheat oven to 400 degrees. Toss shrimp in dijon mustard, shallots and season with salt and pepper place in a baking dish and roast for 10 minutes until opaque. Cook pasta according to directions, drain and rinse under cool water. In a large bowl toss the pasta, fennel, corn, tomatoes, lemon zest, basil and mozzarella cheese with the vinaigrette and then top with the shrimp. Enjoy chilled or at room temp.
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