Warm Pasta Salad with Shrimp

By á-44409

Toss warm pasta with the tangy dressing so it will absorb more flavor.
If you prefer to serve this salad chilled, make it up to a day ahead, toss, and refrigerate until you're ready to serve.

Ingredients

• 3 cups uncooked farfalle (bow tie pasta)
• 1/4 cup fresh lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon minced fresh garlic
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 12 ounces medium shrimp, peeled and deveined
• 1 1/2 cups chopped fresh spinach
• 1 cup canned cannellini beans, rinsed and drained
• 1/4 cup minced red onion
• 2 tablespoons chopped capers

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.