It's a bit slow to officially get here in New York City, but spring has sprung pretty much everywhere else across the country. Now is the time to lighten your diets (I know...it's hard) and begin cooking foods that are fresh and not as heavy. I found a recipe for this shrimp pasta salad dish on one of my favorite YouTube channels and it's really easy to throw together when you have "cooker's block. Bon appetit!
2 cups of whole wheat or brown rice pasta (spirals)
1 bag of cooked frozen shrimp
1/3 - 1/2 bottle of Annie’s green garlic dressing
2 servings of asparagus
Feta cheese (or fresh Parmesan)
1. Take the frozen shrimp out of the freezer and thaw out the bag in the kitchen sink.
2. Fill a large pot with water and a pinch of salt and bring to a boil. Once boiling, add pasta and cook until al dente, then strain and set aside to let cool down.
3. Fill a pan with a thin layer of water and bring to a simmer, then add the chopped asparagus and cover. You'll know the asparagus is done cooking when it turns a bright green. Remove from the water and set aside to let cool.
4. When the shrimp have adequately thawed, rise under cold water and remove the tails (if they have them already). Set the shrimp aside.
5. Cut as many cherry tomatoes as you would like in halves.
6. Add all of the ingredients to a large bowl and cover with green garlic dressing and mix until thoroughly coated.
7. Lastly add the cheese over the top of the pasta salad.