Thursday, May 23, 2013


This is a perfect spring or summer lunch or dinner!

Pasta Salad With Shrimp or Scallops, Feta, Arugula and Cherry Tomatoes

Makes 6 servings.
( I use scallops as that is my preference)
 8 oz whole wheat fusilli
4 tbsp olive oil
1 lb of raw shrimp or "dry" scallops*
1/2 cup frozen, shelled edamame, thawed
1 cup grape or cherry tomatoes halved
3 scallions chopped
1 cup arugula chopped
1/2 cup feta cheese crumbled (I really like the goat cheese)
1/4 tsp crushed red pepper flakes
freshly ground pepper
the zest and juice of one lime.

Cook pasta according to package directions, but omit salt. Drain reserving 1/2 cup of the liquid.
Heat a skillet over medium high heat. Add 2 tbsp oil and cook shrimp or scallops til done. Add liquid as necessary to keep from sticking to pan.
Place all ingredients in a large serving bowl with the rest of the oil and lime zest and juice. Toss gently.
Add extra pasta water if more liquid is desired.
May be served warm or cold!

*dry scallops have not been soaked in a chemical that plumps them up to add weight, better for you and tastier.