If I had to choose one word to describe this salad it would be so simple – “Fresh” says it all.   Shrimp, pasta, fresh asparagus, fresh tomatoes and parmesan tossed with Italian dressing, lemon zest and fresh basil . . . Add it all together and you have one very fresh and delicious salad.

This pasta salad is perfect as a side dish, especially with grilled favorites, or just add a baguette to serve as a light summer supper.

Pasta Shrimp Salad Recipe

Ingredients

3 cups farfalle (bow tie) pasta

1 pound fresh asparagus, cut into 2 inch lengths

1/2 -1 cup zesty Italian dressing (I use Olive Garden)

1 tablespoon fresh basil

1 teaspoon lemon zest

1 pound cooked large fresh shrimp (frozen works also)

1 cup halved cherry tomatoes

1 cup shaved parmesan cheese

Directions

Cook pasta as directed on package, adding asparagus to the pasta for the last 3 minutes of cooking.  Rinse pasta and asparagus with cold water; drain well.

In a large bowl, combine the pasta with 1/2 cup dressing (more if needed), basil, and lemon peel.  Cover and refrigerate for 1 hour or overnight.  You want to let the pasta soak up the Italian flavors.  {If you want less basil flavor, add it with the shrimp before serving.}

When ready to serve add additional Italian dressing as needed; toss with shrimp, tomatoes and cheese.  Garnish with additional cheese and basil if desired.

Serves 12 as a side dish or 4-6 as a main dish.