Shrimp & Zucchini Pasta Salad

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Shrimp & Zucchini Pasta Salad brings together perfectly grilled shrimp, smoky charred zucchini, hearty kale, fluffy couscous, sweet peas, and a generous handful of fresh herbs — all dressed in a bright mint and citrus vinaigrette that makes everything sing.

Prep Time20

Cook Time8

Course: Main Course

Cuisine: Italian

Keyword: pasta salad

Servings:

Ingredients

Salad Ingredients

12 ounces kale finely chopped
1½ cups couscous or quinoa cooked
1½ cups frozen peas thawed
1 bundle chives finely chopped
¼ cup mint parsley, or basil, finely chopped
8 wooden skewers soaked in water for 15 minutes
18 shrimp shells removed and cleaned
2 zucchini cut into ½ inch moons
3 Tbs. olive oil
Kosher salt
Pepper to taste

Mint Vinaigrette Ingredients

⅓ cup extra virgin olive oil
¼ cup orange juice
¾ tsp kosher salt
½ tsp mustard
2 tbsp white wine vinegar
2 tbsp honey
¼ cup mint parsley, or tarragon

Instructions

If you are using wooden skewers, place them in water and let them soak for an hour
Assemble the salad. Add the finely chopped kale, cooked couscous or quinoa, peas, chives, and mint to a large serving bowl.
Make the dressing. Add all the vinaigrette ingredients to a blender and blend. Dress the salad with the dressing and toss to combine. Because kale is so fibrous, it’s ok to dress and toss in advance.
Cook the shrimp and the zucchini. Preheat the grill to high. Use 3 of the skewers to thread the shrimp. Use the remaining skewers to thread the cut zucchini. Brush all the skewers with olive oil, and generously season with salt and pepper.
Add the zucchini skewers to the grill, and grill until slightly charred, about 3-4 minutes on each side.
Next, add the shrimp skewers to the grill and grill for about 2 minutes on each side or until the shrimp are completely pink and cooked through.
Assemble the salad. Add the shrimp and zucchini to the salad and toss once more.

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