Perfect for picnics or for a filling and fast weeknight meal, this pasta salad can be assembled with whatever protein floats your boat as a main dish or as a side dish without. But it’s pretty tasty with grilled shrimp, if that’s your thing. The raw, live probiotics come into play by tossing the salad with our Green Goddess Dressing, rich with fermented goodness and flavor from our Dill & Garlic Sauerkraut.
8 oz. uncooked bow tie pasta
1 pound shrimp, peeled
Salt & pepper
1/2 cup marinated artichoke hearts, chopped
2 TBSP red onion, finely diced
1/2 cup cucumber, chopped
1 pint cherry tomatoes, cut into halves
Salt and pepper to taste
Green Goddess Dressing (see link above)
Chopped parsley for garnish
4, as a main dish
Cook pasta in a large pot of boiling water as directed on the package.
Heat grill to high. Brush shrimp with olive oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Cut shrimp into thirds. Reserve a 1/2 cup of the shrimp for garnishing the top.
Place cooked pasta, shrimp, cucumber, tomatoes, artichoke hearts, and red onion in a large bowl. Toss with Fermented Green Goddess dressing, and garnish with reserved shrimp and chopped parsley.