Description
This delightful Pasta Salad with Shrimp and Homemade Caesar is the perfect dish for any summer gathering. With its vibrant mix of crisp vegetables, tender shrimp, and rich Caesar dressing, it combines freshness and indulgent flavors in every bite.
Whether served as a light lunch or part of a picnic spread, this salad is designed to impress. Its colorful presentation and robust flavors make it a favorite that’s as enjoyable to look at as it is to eat. Customize the salad by adding your favorite greens or additional seafood for a personal touch.
Ingredients
250 grams of small dried pasta, e.g., Lumachine
2 hard-boiled eggs, chopped
1 yellow bell pepper, diced
1/2 red onion, finely sliced
100 grams cherry tomatoes, halved
1 ball (125g) of mozzarella, diced
1 tbsp chopped frozen parsley
100 grams cooked, peeled shrimp
Caesar dressing (partially used)
40 grams lemon juice
2 cloves garlic
6 anchovy fillets in oil
1 hard-boiled egg, chopped for dressing
35 grams grated Parmesan
20 grams mustard
Freshly ground pepper
A pinch of sea salt
30 grams olive oil
110 grams light cream (4% fat)
Instructions
Cook pasta in boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large salad bowl.
For the Caesar dressing: In a blender, combine lemon juice, peeled garlic cloves, anchovy fillets, chopped hard-boiled egg, grated Parmesan, mustard, a few twists of pepper mill, a pinch of salt, and cream. Blend until smooth and chill.
To the salad bowl, add yellow bell pepper, red onion, cherry tomatoes, mozzarella, parsley, most of the shrimp (reserve some for garnish), chopped eggs, and mix with about 200 grams of the Caesar dressing.
Toss everything together until well coated. Garnish with the reserved shrimp.
Refrigerate for 1 hour before serving. Enjoy chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 600 kcal