Roasted Vegetable Pasta Salad w/ Shrimp

This recipe was originally featured on Walder Wellness.

Prep Time: 10 min Cook Time: 35 min Total Time: 45 min

Ingredients:

• 1 bag frozen sweet corn
• 1.5 cups cherry tomatoes
• 1 large red bell pepper (julienned)
• 2 Tbsp EVOO (for vegetables)
• 1.5 cup dry bowtie pasta
• 1 bag medium uncooked shrimp (peeled, deveined, tail-off)
• 1 Tbsp EVOO (for shrimp)
• 2 large handfuls baby arugula
• 1 large handful fresh basil, freshly chopped
• Salt & Pepper
• For Salad Dressing:
  • 3 Tbsp EVOO
  • 2 Tbsp white wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp dijon mustard
  • 1/4 tsp honey
  • 1/2 tsp dried basil
  • Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss bell pepper, cherry tomatoes, corn with EVOO and some salt. Spread onto a lined baking sheet. Roast in oven for about 20-25 minutes, turning half-way through.
3. Bring a pot of water to a boil and cook pasta according to package directions.
4. Meanwhile make pasta salad by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well. Season to adjust.
5. Prepare and dry shrimp with a paper towel. In a large pan, add EVOO and cook shrimp for 1-2 minutes on each side until opaque. Remove from heat.
6. Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done, and add to large mixing bowl along with shrimp and arugula.
7. If eating immediately, drizzle with dressing or else dress before serving.

Tips & Tricks:

• Lettuce and pasta together seems weird, but it somehow works for this and leaves you feeling full longer than a traditional lettuce salad.