Shrimp Pasta Salad with Cilantro-Lemon Vinaigrette

Shrimp Pasta Salad with Cilantro-Lemon Vinaigrette
Level
Easy
Prep
15 minutes
Cook
17 minutes
Servings
6 servings, about 2/3 cup each
  • This shrimp pasta salad is made extra delicious by tossing with tomatoes, cucumber and a light tasting cilantro-lemon vinaigrette.

The Secret Ingredient

Ingredients

  • 1 1/2 cups dry rotini pasta
  • 6 tablespoons olive oil, divided
  • 1/2 pound raw medium shrimp, tails removed, peeled and deveined
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/3 cup chopped onion
  • 3 large cloves garlic, finely chopped, divided
  • 2 lemon fruit bars, melted and sticks removed
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons white vinegar
  • 1/2 cup chopped hothouse cucumber
  • 1/2 cup chopped grape tomatoes
  • Sea salt and fresh cracked pepper to taste

Make It

Step 1

Prepare pasta according to package directions; drain and set aside.

Step 2

Heat 2 tablespoons oil in a large skillet over medium-high heat. Season shrimp with bouillon; cook for about 4 minutes or until shrimp turn pink. Place on a plate; set aside.

Step 3

Heat 1 tablespoon oil in large skillet over medium-high heat; add onion and 2 chopped garlic cloves. Cook, stirring frequently, for about 3 minutes or until onion is tender. Remove from heat; stir in cooked shrimp.

Step 4

Combine remaining 3 tablespoons oil, melted fruit bars, cilantro, vinegar and remaining chopped garlic clove. Whisk until well mixed.

Step 5

Combine pasta, shrimp mixture, vinaigrette, cucumber and tomatoes in a large bowl. Toss to combine. Season with salt and pepper. Serve immediately or refrigerate for 1 hour and serve cold.
Tip:
Replace shrimp with grilled chicken or firm tofu.