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Thai-Lime Pasta Salad with Shrimp

Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course: Salad
Ingredients Method

Ingredients
  

  • 8 ounces quinoa pasta or whole wheat pasta, fusili
Dressing
  • ½ cup lime juice
  • ½ cup Thai basil leaves, chopped
  • 4 tbsp extra virgin olive oil
  • 1.5 tbsp raw honey
  • 1 tsp of garlic, minced
  • Pinch of cayenne pepper
  • Pinch of red pepper flakes
Salad
  • 1 pound of pre-cooked small shrimp, rinsed and patted dry
  • 2 shallots, thinly sliced
  • ½ red sweet pepper, seeded and diced
  • ½ orange sweet pepper, seeded and diced
  • 1 Thai chile pepper, seeded and diced
  • ½ jalapeno pepper, seeded and diced
  • 2 cups grape tomatoes, halved
  • 1 mango, cut into bite sized pieces
  • 1 avocado, cut into bite sized pieces
  • 2 limes, cut into wedges
  • a handful of fresh basil leaves

Method
 

  1. Cook pasta according to directions, drain, rinse with cold water and set aside.
  2. Combine dressing ingredients and mix well.
  3. In large bowl combine shrimp, shallots, peppers, tomatoes, mango and avocado. Add 2 lime wedges to each dish. Top with fresh basil. Serve.
NOTES:
  1. Rotini pasta is the best kind for this salad as it absorbs the dressing well.
  2. If you’re taking this recipe to a picnic, pack the shrimp separately on ice and add when serving,
  3. Pack dressing separately as well and combine with salad just before serving.

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