Serves 4
35 min
Mozzarella Shrimp Pasta Salad
Recipe GLPR79f5c1672c85bc
A refreshing Italian-inspired salad combining tender shrimp, creamy mozzarella cubes, and fresh vegetables tossed with whole wheat pasta and Italian dressing. This light yet satisfying dish brings together the flavors of the Mediterranean with the protein-rich goodness of shellfish and cheese.
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Ingredients
1 pound medium shrimp, peeled and deveined
2 cups cooked whole wheat pasta, cooled
1 cup fresh mozzarella cubes or balls
1 red bell pepper, diced
1 medium onion, finely diced
1 cup black olives, pitted and halved
1 handful fresh flat-leaf parsley, chopped
1/2 cup Italian salad dressing
Directions
Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, stirring occasionally, until they turn opaque and reach an internal temperature of 145°F or display a firm texture and pink color throughout. Drain and set aside to cool slightly.
If the cooked pasta is still warm, spread it on a plate or transfer to a large bowl and allow it to cool to room temperature.
Dice the red bell pepper into bite-sized pieces and set aside.
Finely dice the onion and place in a small bowl.
Pit the black olives if necessary and cut them in half.
Chop the fresh parsley and set aside.
In a large mixing bowl, combine the cooled pasta, shrimp, mozzarella cubes, diced red bell pepper, diced onion, black olives, and chopped parsley.
Pour the Italian salad dressing over the salad mixture and toss gently but thoroughly until all ingredients are evenly coated.
Taste the salad and adjust seasoning if desired. Serve chilled or at room temperature, dividing equally among four servings.
