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Warm Pasta Salad with Shrimp



  • 3 cups Uncooked Farfalle (bow tie pasta)
  • 1/4 cup Fresh Lemon Juice
  • 1 1/2 tbsp. Dijon Mustard
  • 1 tsp. Minced Fresh Garlic
  • 1/4 cup Olive Oil
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Freshly Ground Black Pepper
  • Some Cooking Spray
  • 12 oz. Medium Shrimp; peeled and deveined
  • 1 1/2 cup Chopped Fresh Spinach
  • 1 cup Canned Cannellini beans; rinsed and drained
  • 1/4 cup Minced Red Onion
  • 2 tbsp. Chopped Capers


1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.