The most perfect drool worthy pasta salad will be just what you need for an awesome lunch to fuel you for the rest of the day! This pasta is creamy yet zesty and refreshing. I was craving this meal mid winter but the flavors scream summer.
So incredibly excited to use this recipe for meal prep this up coming week. The pasta serves between 2-4 servings.
Ingredients:
Pasta, roughly 6 ounces
2 large zucchini’s
2 red bell peppers
1 red onion
2 clove of garlic, minced
1 tsp of dried oregano
2 tbsp of extra virgin olive oil
12 ounces of shrimp
freshly cracked pepper
Lemon
Dressing:
1 large clove of minced garlic
3 tbsp of tahini
3 tbsp of lemon juice
1/2 tsp of soy sauce, pepper
1-2 tbsp of water to thin
Method:
Preheat your oven to 400F
Bring a medium pot of water to a rolling boil and then add your pasta of choice and cook according to package instruction
Chop the zucchini, bell peppers, onions into bite sized chunks and then coat in 1 tbsp of extra virgin olive oil, garlic, oregano, pepper
Spread the veg evenly on baking trays and bake in the oven for roughly 30-40 minutes until the veg is baked through
Whilst the veggies are baking, prep your sauce by combining all the "dressing" ingredients in a jar and shaking until thoroughly combined. When Tahini is mixed with lemon juice it thickens, so to thin the sauce to your desired consistence add 1-2 tbsp of water.
Add 1 tbsp of olive oil to a medium-hot pan. Once the oil is hot add 1 clove of minced garlic and then cook your shrimp on each side for 1-2 minutes on each side (be careful not. to overcook). Squeeze the juice of 1/2 a large lemon over the shrimp
In a large bowl combine your cooked pasta, baked veg, shrimp and dressing. Toss the mixture until all ingredients are thoroughly coated.
Serve it up and add a lil extra squeezed lemon juice, some snazzy oil and freshly cracked pepper is you're feeling fancy.
Comments