Goat cheese added to warm noodles creates a creamy base for this pasta salad. Shrimp and tomatoes give you something to bite into, and a trio of herbs round out the flavor. Delicious served warm or cold!
One of my favorite summer side dishes is a pasta salad. In a matter of minutes, you can get a delicious dish on the table, and usually have leftovers for lunch the next day.
This pasta salad recipe calls for shrimp as its protein, tomatoes and herbs as add-ins, and goat cheese to make its sauce. That’s right. You add the goat cheese to just-cooked pasta, and the heat of the al dente noodles melts the cheese to create a creamy pseudo-sauce.
Since any salad recipe is more of a process than a hard-and-fast rule, you can easily tailor this dish to your own tastes. If you don’t like tomatoes, add summer squash, bell peppers, or edamame instead. Not a fan of dill? Maybe add some fresh oregano instead.
Delightful served warm for dinner and equally delicious as a cold lunch, this is a recipe you’ll keep coming back to. Enjoy!
- 8 ounces dried pasta of your choice (fusilli, bow ties, shells, elbows, etc.)
- 2 tablespoons olive oil
- 1 tablespoon Old Bay seasoning
- 1 pound shrimp, peeled and deveined
- 1 cup goat cheese, crumbled
- 1 pint cherry tomatoes
- 1 lemon, juiced
- 1 tablespoon dill, finely chopped
- 2 tablespoons basil, finely chopped
- 2 tablespoons chives, finely chopped
- salt and pepper, to taste
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente. Drain and set aside.
- While the pasta cooks, prepare the shrimp. Heat the olive oil and Old Bay in a skillet over medium heat. Saute the shrimp for 1-2 minutes per side, then remove from heat and set aside.
- In a large bowl, combine the cooked pasta, cooked shrimp, goat cheese, and tomatoes. The warmth of the pasta and shrimp should melt much of the goat cheese and coat the pasta.
- Add the lemon juice, dill, basil, and chives and gently toss to combine. Season with salt and pepper to taste.
You can serve this pasta salad warm or cold.
For an alternative way to prepare the shrimp: Fill a large saucepan with three inches of water. Before juicing the lemon, cut it into quarters. Place the juiced lemon quarters along with the Old Bay seasoning in the saucepan and bring to a boil. Add the shrimp, and return to a boil. Once boiling, cook the shrimp a minute or two longer or until done. Add the drained shrimp to the cooked pasta.
Recipe adapted from The Outer Banks Cookbook by Elizabeth Wiegand.