Lime-Shrimp Avocado Pasta Salad

This shrimp pasta salad with lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro tossed with cellentani pasta is a perfect springtime pasta salad to celebrate Cinco De Mayo or a Mexican Fiesta.

This Lime-Shirmp Avocado Pasta Salad was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.


Lime-Shrimp Avocado Pasta Salad
Recipe from Allrecipes.com

Ingredients:

• 2 pounds uncooked shrimp - peeled, deveined, and chopped
• 1/4 cup lime juice
• 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
• 4 avocados - peeled, pitted and diced
• 1 pint grape tomatoes, quartered
• 1 large red onion, chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• salt and ground black pepper to taste

Directions:

1. Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
2. Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
3. Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
4. Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
5. Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
6. Pour dressing over shrimp mixture; toss to coat. Chill before serving

 

Lime-Shrimp Avocado Pasta Salad

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Prepared by Theresa

Ingredients:

• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 1/2 cups whole milk ricotta cheese, at room temperature (I used part-skim)
• 1/2 cup mascarpone cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons grated fresh lemon peel, or more to taste
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 4 cups thinly sliced zucchini
• 6 cloves garlic, thinly sliced
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.
2. While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.
3. Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.

Prepared By Kelly

"I have always wanted to attempt to capture "Chat-a-Wyle's" pasta salad and I think I may have found it" ... Kelly

Sweet & Sour Pasta Salad

Ingredients:

* 1 (16 ounce) package tricolor spiral pasta
* 1 medium red onion, chopped
* 1 medium tomato, chopped
* 1 medium cucumber, peeled, seeded, and chopped
* 1 medium green pepper, chopped
* 2 tablespoons minced fresh parsley
DRESSING:
* 1 1/2 cups sugar
* 1/2 cup vinegar
* 1 tablespoon ground mustard
* 1 teaspoon salt
* 1 teaspoon garlic powder

Directions:

1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside.
2. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Mediterrane Orzo Pasta Salad

Prepared By Jill

Dressing Preparation:

In a bowl whisk together:

• 1/4 cup lemon juice
• 6 Tbsp olive oil
• 1 1/2 tsp lemon zest
• 1-2 garlic gloves, chopped
• 1/2 tsp oregano

Salad Preparation:

1. Cook and drain 16oz. Orzo pasta, rinse and drain well
2. Cut and dice: 1 red pepper, 1 yellow pepper, 1 sweet onion, 3 carrots
3. Toss with pasta
4. Add sliced black olives (as much as you like, I omit all together!)
5. Add dressing, and just prior to serving top with 4 oz. crumbled Feta cheese.

This salad is not supposed to be chilled prior to serving. Just make the pasta and rinse with cold water so it cools down, then add chopped veggies, dressing, top with Feta, and you're ready to serve!

ENJOY!!