Healthy Recipe: Warm (or Cold) Pasta Salad with Shrimp

  • Published: October 10th, 2012
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*This post is part of San Diego Hospice’s series of healthy recipes for patients. This series will be updated monthly.

This healthy recipe can be served warm or cold: toss warm pasta with the dressing to absorb more flavor. To serve this salad chilled, make it a day ahead, toss with dressing, and refrigerate until it’s ready to be served.

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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

  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.
Serves four (about two cups per serving)

Nutritional Information

Calories: 487
Fat: 16.4g
Saturated fat: 2.4g
Protein: 28.9g
Carbohydrate: 56.2g
Fiber: 4.9g
Cholesterol: 129mg
Iron: 5.6mg
Sodium: 664mg
Calcium: 103mg

Source: Cooking Light

Written by mdelacalzada

Communications Executive, Social Media Aficionado, Caregiver Advocate. Currently serves as the Executive Director of Communications and Public Relations at San Diego Hospice and The Institute for Palliative Medicine, a non-profit community-owned healthcare organization since 1977.

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