Whole Wheat Pasta Salad with Tarragon Shrimp
Hodgson Mill recently invited a group of bloggers to test some of their whole wheat pasta line in a summer salad challenge. I received a variety of pastas and I went with the classic spirals to make this salad, which is delicious served either warm or cold. T If you haven’t given whole wheat pasta a try in a while, you should–it has a great texture and a slightly nutty flavor that you will enjoy.
I used the fresh tarragon from our herb bed, which, despite being labeled French tarragon when I purchased the plant, is most likely the Russian variety (the plant routinely exceeds four feet in height–that was my first clue). If you don’t have fresh tarragon growing nearby (or if you don’t enjoy its mild anise flavor), you can make this dish with basil, or with a tarragon-parsley mix to blunt the anise flavor.
Whole Wheat Pasta Salad with Tarragon Shrimp
Ingredients
- 1 pound Hodgson Mill Whole Wheat Pasta Spirals
- 3 cups fresh tarragon leaves, woody stems removed
- 1/4 cup extra virgin olive oil
- 1/2 cup toasted walnuts
- 2 cloves garlic, peeled and chopped
- 1/2 teaspoon salt
- 1 pound medium, cooked shrimp, peeled and deveined
- 1 pint cherry tomatoes
Instructions
- Boil the pasta according to package directions, being careful not to overcook. When the pasta is al dente, drain it well and return it to the pot to mix with the pesto.
- While the pasta is cooking, make the pesto. In a food processor, pulse the tarragon, olive oil, toasted walnuts, garlic, and salt, until you have a slightly coarse sauce. Toss the pesto with the hot, drained pasta, the cooked shrimp, and the cherry tomatoes. Taste and adjust the salt, if needed.
- Serve immediately for a warm salad, or chill for two hours before serving.
