Pasta salad was one of the best ways I got vegetables into my kids when they were little. Throw any type of vegetable–except brussel sprouts–in a bowl with some noodles covered in a dressing, and they were golden. Now that they are growing teenage boys, they prefer heartier pasta salads that include some kind of protein. When the weather is warm, and since they are spoiled, shrimp is always a popular request. I like to throw in some seasonal produce from the farmers market to fill out this pasta salad and transform it into a satisfyingly delicious meal perfect for two always-starving boys who never stop eating.
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Shrimp Pasta Salad with Corn and Bacon
Make 8 servings
½ lemon
Kosher salt
1½ pounds medium shrimp, deveined and shells-on (41 to 50 shrimp per pound)
1 (16-ounce) box shaped pasta (suggested: shells, trottole, orecchiette)
3 cups fresh corn kernels (about 4 ears
⅓ cup finely chopped red onion
3 green onions, chopped (white and green parts)
1 orange bell peppers, seeded and chopped
1 ¼ cups mayonnaise
¾ cup sour cream
1 teaspoon white wine vinegar
2 tablespoons chopped fresh dill or Italian parsley
½ teaspoon coarse-ground black pepper
2 cups arugula
1½ cups grape tomatoes, cut in half
8 strips cooked bacon, chopped
Add the lemon to a large pot of salted water and bring to a boil over high heat. Add the shrimp and reduce the heat to medium. Cook, uncovered, until the shrimp turn pink, about 3 minutes. Remove the shrimp with a slotted spoon to a bowl of cold water. Once the shrimp is cool, peel and coarsely chop.
Bring another large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, about 8 minutes. Add the corn to the pasta and cook for another 2 minutes until the corn is tender. Drain the pasta and corn into a colander and rinse under cold water. Transfer to a large mixing bowl and add the onions, orange pepper, and shrimp. Toss gently to combine.
Whisk the mayonnaise, sour cream, vinegar, dill or parsley, ¾ teaspoon salt, ½ teaspoon pepper in a small bowl until smooth. Pour the sauce over the pasta and mix well until combined. Cover with plastic wrap and chill to allow the flavors to develop, about 4 hours . Adjust the seasonings and stir in the arugula, tomatoes, and bacon before serving.