Egg-Free Pesto Pasta Salad with Grilled Shrimp

Ingredients

• about 450 g Chickpea pasta
• about 450 g Shrimp
• 2 tablespoons Olive oil
• 1/2 cup Pesto (dairy-free)
• 1 pint Cherry tomatoes
• 1/2 cup Black olives
• 1/4 cup Red onion
• 1 tablespoon Lemon juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot on the stove over high heat. Add 8 cups of water and 1/4 teaspoon of salt. Bring the water to a rolling boil, then add the about 450 g of chickpea pasta. Cook for 8-10 minutes, or until the pasta is tender but still has a slight bite. Drain the pasta in a colander and rinse immediately with cold water to stop the cooking and cool it down.
2. 2While the pasta is cooking, place the about 450 g of shrimp in a medium bowl. Add the 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the shrimp to coat them evenly.
3. 3Heat a grill pan or outdoor grill to medium-high heat (around 204.4°C or 200°C). Place the seasoned shrimp on the hot grill. Grill for 2-3 minutes per side, until the shrimp are pink and opaque all the way through. The internal temperature should reach 63°C.
4. 4In a large mixing bowl, combine the cooled about 450 g of chickpea pasta, the grilled about 450 g of shrimp, the 1 pint of cherry tomatoes (halved if large), the 1/2 cup of black olives (pitted and halved if desired), and the 1/4 cup of red onion (thinly sliced).
5. 5Add the 1/2 cup of dairy-free pesto and the 1 tablespoon of lemon juice to the bowl with the pasta and shrimp mixture. Toss everything gently to ensure all ingredients are evenly coated with the pesto.
6. 6Cover the bowl and refrigerate the pasta salad for at least 15 minutes to allow the flavors to meld. This chilling step is important for the salad to taste its best.

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