Prep Time
30 min
Yields
6-8 servings
Pasta salad with halved jumbo shrimp and a mascarpone dressing.
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ingredients
Kosher salt
1
lb(s) campanelle pasta
½
cup extra-virgin olive oil
⅓
cup champagne vinegar
¼
cup mascarpone, at room temperature
2
Tbsp Dijon mustard
1
lb(s) jumbo (2½5 count) peeled and cooked shrimp, cut in half
1
cup grated Parmesan
1
cup frozen peas, thawed
1
cup sweet peppadew peppers, thinly sliced
1
bulb fennel, thinly sliced
½
cup chopped fresh basil
½
cup chopped fresh dill
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directions
Step 1
Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
Step 2
In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.