June Superfoods Focus – Fresh Strawberries

Strawberry and Shrimp Pasta Salad

Pasta salad with black peppered shrimp, strawberry vinaigrette, blue cheese and almonds.

Four servings:

1Tbsp + ½ tsp White Wine Vinegar
3Tbsp + 1&1/4 tsp Canola Oil
2Tbsp Green Onions, diced
1&3/4 tsp Honey
6Tbs Strawberries, hulled
1/2tsp Poppy Seeds
1/8 tsp Kosher Salt
1/8tsp Cracked Black Pepper
12oz Rotini Pasts
2Tbsp Extra Virgin Olive Oil
1/4tsp Ground Black Pepper
1& ½ tsp fresh Lemon Juice
1lb&2oz Shrimp, raw 26/30 count
6oz Green Beans
12oz Strawberries, capped, sliced
6oz Spring Mix Greens
1/3cup, 2tsp Blue Cheese Crumbles
1/3cup, 2tsp Sliced Toasted Almonds
1/4tsp Kosher Salt
1/4tsp Ground Black Pepper
Combine the first 8 ingredients together and blend with a hand held blender.  Cook pasta according to manufacturer directions.
Marinate defrosted shrimp with olive oil, freshly ground black pepper and fresh lemon juice for 30 minutes. Drain and sauté in hot skillet until cooked through. Chill and set aside. Cut green beans into thirds and blanch in boiling water until tender and green (about 2 minutes), drain and set in ice water.  Drain again and set aside. Toss all ingredients together and serve.