This is a fresh, crunchy and satisfying salad perfect for when the mercury is hovering in the punishing zone and you don’t want to be bothered with having to face a hot dinner.
gluten-free, pescatarian
Salsa Shrimp Pasta Salad
1 lb. peeled and deveined shrimp, boiled and chopped
2 cucumbers, chopped
1 jalapeño, deseeded if desired and minced
1 smallish red onion, chopped
1/2 c. your favorite salsa – fresh or jarred; I went jarred
1 avocado, chopped
Juice of 2 limes
1/2 box chickpea pasta, cooked to al dente and drained
2 tsp. cumin
2 tsp. garlic powder
2 tsp. chili powder (or chipotle powder)
Generous sprinkle salt, pepper & red pepper flakes
Cherry tomatoes and chopped scallions for garnish if you’ve got either
Boil your pasta to al dente and drain. Set in a large bowl.
Peel and de-vein the shrimp; boil to cook. Drain and set to cool.
Chop the veggies and add to the pasta bowl.
Chop the shrimp into thirds when cool. Add to the bowl.
Add the salsa, spices, avocado, lime juice. Toss well. Taste for seasoning and add a little more if necessary.
Top with the garnishes and serve. I ended up sprinkling all but the first serving with a little more pepper and flaky finishing salt and that was about perfect.
Serves 4
Gastography 