Ingredients and Weight:
- 1 pound dried pasta (such as penne or rotini)
- 1 pound shrimp, peeled and deveined
- 2 medium zucchini, cut into thin slices
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 pint cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup lemon juice
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- Cook the pasta according to package directions. Drain and rinse with cold water.
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and curled, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Add the zucchini, bell peppers, and red onion to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add the tomatoes, feta cheese, oregano, basil, salt, pepper, and lemon juice to the skillet. Stir to combine.
- Add the cooked pasta and shrimp to the skillet. Toss to mix.
Nutritional Information:
Serving size: 1 cup
Calories: 320
Fat: 10g (Saturated: 2g, Monounsaturated: 6g, Polyunsaturated: 2g)
Carbohydrates: 45g (Dietary Fiber: 5g, Sugars: 8g)
Protein: 25g
Sodium: 500mg
Dish Characteristics:
- Flavorful and refreshing with a blend of salty, sweet, and tangy notes
- Colorful and visually appealing
- Light and healthy, perfect for a summer lunch or dinner
- Versatile and customizable, allowing for different vegetable combinations or toppings
User Comments:
- "This pasta salad is a game-changer! The combination of flavors is incredible." - Jessica B.
- "So easy to make and packed with fresh ingredients. A perfect light meal for a hot day." - David C.
- "I love that I can customize this salad to my liking. It's a great way to use up leftover vegetables." - Emily K.
Special Precautions and Tips:
- If you don't have fresh shrimp, you can substitute frozen shrimp. Thaw the shrimp before cooking.
- For a spicier salad, add a pinch of chili flakes or chopped jalapeno.
- Serve the salad chilled for the best flavor.
- Leftover salad can be stored in the refrigerator for up to 3 days.
