Grilled Shrimp Pasta Salad


By: bell'alimento

Course: Main Dish
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Makes 6 Servings


  • 1 box Dreamfields Penne Rigate

  • 3 tablespoons champagne vinegar

  • 1 teaspoon Dijon mustard

  • 2 cloves garlic minced

  • salt and pepper (to taste)

  • 1/2 cup extra virgin olive oil plus additional for drizzle

  • 1/2 pound large shrimp peeled and deveined

  • 1 small fennel bulb thinly shaved (reserve fronds for garnish)

  • 1/4 cup almonds sliced

  • 1/4 cup dried apricots thinly sliced


  1. Cook pasta according to package directions. Rinse pasta in cold water; drain again. Place pasta in large bowl; set aside.

  2. Meanwhile, place vinegar, mustard and garlic in small bowl; whisk to combine. Season with salt and pepper, as desired. Gradually whisk in 1/2 cup olive oil. Add to pasta; toss to combine.

  3. Thread shrimp onto skewers. Season with salt and pepper, as desired. Lightly drizzle shrimp with olive oil. Heat grill pan over medium heat. Cook shrimp about 6 to 8 minutes or until pink on both sides, turning once.

  4. Meanwhile, add shaved fennel, almonds and apricots to pasta; toss to combine. Top with shrimp skewers. Garnish with fennel fronds, as desired.

Nutritional Information

  • 480 Calories

  • 24 g Fat

  • 54 g Carbohydrates

  • 16 g Protein

  • 3 g Saturated Fat

  • 60 mg Cholesterol

  • 330 mg Sodium

  • 8 g Dietary Fiber

Penne RigateRodgers Townsend