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Dairy-Free Pesto Pasta Salad with Grilled Shrimp recipe by Safe Plated

Dairy-Free Pesto Pasta Salad with Grilled Shrimp

A refreshing and vibrant pasta salad featuring gluten-free pasta tossed in a homemade dairy-free pesto with grilled shrimp, sun-dried tomatoes, and artichoke hearts. A perfect light lunch option.

25m prep + 15m cook4 servings
Contains nutsContains shellfishDAIRY-free
480 cal|35g protein|40g carbs|22g fat|5g fiber

Ingredients

  • 1 lb Gluten-Free Pasta
  • 2 cups Fresh Basil
  • 0.5 cup Pine Nuts
  • 3 cloves Garlic
  • 3 tablespoons Nutritional Yeast
  • 2 tablespoons Lemon Juice
  • 0.5 cup Olive Oil
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 1 lb Shrimp
  • 0.5 cup Sun-Dried Tomatoes
  • 1 can (14 oz) Artichoke Hearts

Instructions

  1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat (212°F / 100°C). Add the 1 lb of gluten-free pasta and cook for 8 to 12 minutes, or until the pasta is al dente (tender but firm to the bite).
  2. 2Carefully pour the cooked pasta into a colander to drain all the hot water. Immediately rinse the drained 1 lb of gluten-free pasta thoroughly with cold water to stop the cooking process and prevent sticking, then set it aside to continue draining.
  3. 3Add the 2 cups of fresh basil, 0.5 cup of pine nuts, 3 peeled garlic cloves, 3 tablespoons of nutritional yeast, 2 tablespoons of lemon juice, 0.5 cup of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the bowl of a food processor. Process on high speed until the mixture is smooth and well combined, scraping down the sides as needed.
  4. 4Preheat an outdoor grill or a grill pan over medium-high heat (approximately 375-450°F / 190-230°C). Place the 1 lb of shrimp directly on the hot grill and cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 145°F (63°C). Remove the grilled shrimp from the heat and set aside.
  5. 5In a large mixing bowl, combine the cooled 1 lb of gluten-free pasta, all of the prepared dairy-free pesto, the grilled 1 lb of shrimp, the 0.5 cup of sun-dried tomatoes, and the drained 1 can (14 oz) of artichoke hearts. Gently toss all the ingredients together until the pasta and shrimp are evenly coated with the pesto.
  6. 6For best flavor, cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve the Dairy-Free Pesto Pasta Salad chilled or at room temperature.

Substitutions

Parmesan CheeseNutritional Yeast

Adds cheesy flavor and helps emulsify the pesto.

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