Creamy Shrimp Pasta Salad
Servings
8
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- Kosher salt
- 1 pound campanelle pasta
- 1/2 cup extra-virgin olive oil
- 1/3 cup champagne vinegar
- 1/4 cup mascarpone (at room temperature)
- 2 tablespoons Dijon mustard
- 1 pound jumbo (21/25 count peeled and cooked shrimp, cut in half)
- 1 cup grated Parmesan
- 1 cup frozen peas (thawed)
- 1 cup sweet peppadew peppers (thinly sliced)
- 1 bulb fennel (thinly sliced)
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh dill
Instructions
- This recipe originally appeared on Giada Entertains. Episode: Big Game Bar Hop.
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
- In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel, toss to coat. Fold in the basil and dill. Serve at room temperature or cold.
2 comments
I was looking for a pasta salad dressing that I could use in a very simple pasta salad and this was it, i.e. not using a protein. I wanted to see how to make it, but then use the lemon white balsamic and and lemon infused olive oil that I had. I loved it! I liked using the mascarpone to give it a little creaminess and the Dijon was just the right amount. It’s really delicious. Will make again!
Very good recipe. Made a few hours prior to let flavors blend. Was unable to find peppadewsh so substituted red pepper.