Spiral-Pasta Salad With Shrimp And Sugar Snaps

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 354.2
  • Total Fat: 8.6 g
  • Cholesterol: 183.6 mg
  • Sodium: 438.3 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 9.3 g
  • Protein: 28.1 g

View full nutritional breakdown of Spiral-Pasta Salad With Shrimp And Sugar Snaps calories by ingredient
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Number of Servings: 6


    1 pound spinach rotini or comparable pasta
    3/4 to 1 pound sugar snap peas, ends and strings removed
    1 pound peeled, cooked medium shrimp
    1 red bell pepper, cored, seeded, and cut lengthwise into julienne strips
    Tops from 1 bunch scallions, sliced into 1/3-inch pieces, or 1/2 cup sliced red onion
    1/2 cup crumbled feta.
    1/2 cup finely chopped fresh basil (about 2/3 cup packed leaves - see "Preparation tips")
    1/4 cup white-wine vinegar
    1/4 cup dry sherry or white wine or chicken broth or fish broth
    1-1/2 tablespoons extra-virgin olive oil
    1 tablespoon Dijon-style mustard
    2 teaspoons finely minced garlic
    1 teaspoon white-wine Worcestershire sauce
    1/2 teaspoon salt (optional)
    1/2 teaspoon freshly ground black pepper
    Lettuce leaves for each plate (about 12)
    Sliced tomatoes
    Sliced cucumber


1. Place the pasta in a large pot of boiling water to which some salt and oil have been added. Cook the pasta according to package directions or until it is just tender (mushy pasta will fall apart in a salad). Drain and rinse the pasta, and place it in a large nonreactive bowl to cool.

2. While the pasta cooks, bring some water to a boil in a saucepan, and add the sugar snap peas. When the water returns to a boil, reduce the heat to medium-low, and cook the sugar snaps for 2 to 3 minutes or until they are tender-crisp. Immediately drain them, rinse them under cold running water, and set them aside to cool.

3. When the pasta has cooled, add to the bowl the reserved sugar snaps, shrimp, red bell pepper, and scallions or onion. Toss the ingredients gently. Then add the feta and (if you will be serving the salad soon) basil, and toss the ingredients again.

4. To prepare the dressing, combine all the dressing ingredients in a small bowl, whisking them until the oil is emulsified. If you are not planning to serve the salad within the next hour or so, set the dressing aside, and refrigerate the salad mixture. Close to serving time, whisk the dressing again, pour it over the salad, add the basil (if this was not done in step 3), and toss the salad gently.

5. To serve, you may line each plate with the lettuce leaves before placing several scoops of the salad on top of them, and place slices of tomato, cucumber, and mushrooms along one side of the plate.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user KATHYHARRIOTT1.

TAGS:  Fish | Lunch | Fish Lunch |

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