It's the time of year when the whole country gets too hot to handle. I'm in Ann Arbor seeing friends this week, but I was in the mood for a fresh and light dinner salad. And when I think fresh and summery - bright colors come to mind. This salad is perfect: the orange slices give it a pop of flavor and the shrimp adds protein and a gorgeous pink color. With ripe, red tomatoes peeking through the pasta, this meal is wonderful for any time of day.
What You Need
2 oranges, segmented + the juice
salt, pepper
3 cloves chopped garlic
1 lemon, zest and juice
15-20 olives, sliced lengthwise
1 pint sweet cherry tomatoes, whole or cut in half
1, 4 oz block of Parmesan or Pecorino cheese
1 pound shrimp, frozen or fresh, tails off
1 pound fusilli
What You Do
Cook the pasta in salted, boiling water.
Make a vinaigrette using 1/2 cup olive oil, 2 Tbs Dijon mustard, and the orange juice. Set aside.
Pour the vinaigrette over the pasta and let cool.
Defrost the shrimp if using frozen and fry it in olive oil until it is just pink
Season with salt and pepper and set aside
Use your knife to chip off bits of Parmesan cheese and set these aside.
Mix the shrimp, tomatoes, and olives into the pasta and season again with salt and red pepper flakes.
Finally, top with the Parmesan cheese (you don't want it to melt so you need the pasta to have cooled off).
Serve immediately or put the whole thing in the fridge and serve chilled.
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