Easy Shrimp Pasta Salad

It’s summer.  That means laziness, sweltering heat and avoidance of even stepping foot into a kitchen with a hot stove if I can avoid it, much less slaving over that stove.

So I decided to try to come up with a nice pasta salad that could double as a meal, be relatively quick to make and crammed with as many veggies as possible without my kids’ noses curdling.  And this is what I threw together.

It’s shrimp, green and red peppers, a handful of lima beans and rotini.  And done in about ten minutes.


3 cups dried rotini noodles

20-25 shrimp, veined and tails off – uncooked

2 bell peppers, 1 red, 1 green

1/4 cup lima beans

4 Tablespoons extra virgin olive oil

4 Tablespoons Balsamic vinegar

Sea salt and fresh ground pepper to taste


  • Over medium high heat, bring about a gallon of water to boil.
  • Throw in a palmful of iodized salt as the water boils.*
  • Toss the rotini noodles into the boiling water and cook until tender.
  • Meanwhile, cut pepper into strips and lay in a large frying pan over medium heat.
  • Arrange shrimp and beans into the pan and cover with vinegar and oil.
  • Turn frequently.
  • Once the shrimp are a nice pink colour and are no longer grey, remove from heat.
  • Rinse the rotini in cold water and toss with shrimp and vegetable mixture.
  • Serve hot or cold, I chilled ours before serving.

*My husband and I had a huge argument about this before he finally realized the error of his ways.  Salt in the water for boiling things such as pasta and rice, is added before the item has finished absorbing the water, not after.  This improves the taste and helps it not to be bland, thoroughly, instead of merely coating the finished work.


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