Roasted Red Pepper Shrimp and Pasta Salad
By America's Test KitchenPublished on October 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
Salt and pepper 12 ounces rotini pasta 2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded1 pound asparagus, trimmed and cut into 1-inch pieces¾ cup crumbled feta cheese ½ cup mayonnaise ½ cup drained jarred roasted red peppers, chopped2 teaspoons grated zest plus 2 tablespoons juice from 1 lemon1 garlic clove, minced1 pint cherry or grape tomatoes, halved
Instructions
- Fill large bowl with ice water. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta to boiling water and cook until nearly al dente, 6 to 8 minutes. Add shrimp and asparagus and simmer until cooked through, about 2 minutes. Reserve 1/4 cup cooking water. Drain pasta mixture, then transfer to ice bath. Once cool, drain again and pat dry with paper towels.
- Meanwhile, process feta and reserved hot water in food processor until combined. Add mayonnaise, roasted peppers, lemon zest, lemon juice, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and process until smooth. Stir dressing into pasta mixture. Add tomatoes and toss to combine. Season with salt and pepper. Serve.
Time
30 minutesYield
Serves 4Ingredients
Salt and pepper
12 ounces rotini pasta
2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded
1 pound asparagus, trimmed and cut into 1-inch pieces
¾ cup crumbled feta cheese
½ cup mayonnaise
½ cup drained jarred roasted red peppers, chopped
2 teaspoons grated zest plus 2 tablespoons juice from 1 lemon
1 garlic clove, minced
1 pint cherry or grape tomatoes, halved
Ingredients
Salt and pepper
12 ounces rotini pasta
2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded
1 pound asparagus, trimmed and cut into 1-inch pieces
¾ cup crumbled feta cheese
½ cup mayonnaise
½ cup drained jarred roasted red peppers, chopped
2 teaspoons grated zest plus 2 tablespoons juice from 1 lemon
1 garlic clove, minced
1 pint cherry or grape tomatoes, halved
Ingredients
Salt and pepper
12 ounces rotini pasta
2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded
1 pound asparagus, trimmed and cut into 1-inch pieces
¾ cup crumbled feta cheese
½ cup mayonnaise
½ cup drained jarred roasted red peppers, chopped
2 teaspoons grated zest plus 2 tablespoons juice from 1 lemon
1 garlic clove, minced
1 pint cherry or grape tomatoes, halved
Why This Recipe Works
To save time and dishes, we cook the pasta, shrimp, and asparagus all in the same pot.
Instructions
- Fill large bowl with ice water. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta to boiling water and cook until nearly al dente, 6 to 8 minutes. Add shrimp and asparagus and simmer until cooked through, about 2 minutes. Reserve 1/4 cup cooking water. Drain pasta mixture, then transfer to ice bath. Once cool, drain again and pat dry with paper towels.
- Meanwhile, process feta and reserved hot water in food processor until combined. Add mayonnaise, roasted peppers, lemon zest, lemon juice, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and process until smooth. Stir dressing into pasta mixture. Add tomatoes and toss to combine. Season with salt and pepper. Serve.
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