Ingredients:

  • 8 oz uncooked pasta (such as rotini or penne)
  • 1 lb large shrimp, peeled and deveined
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1 bell pepper (red or yellow), diced
  • 1/4 cup red onion, finely chopped
  • 1 cup fresh spinach leaves, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp dried dill
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions until al dente.
  3. Drain pasta in a colander and rinse with cold water to stop the cooking process.
  4. In a skillet, heat a small amount of olive oil over medium heat.
  5. Add shrimp and cook until pink and opaque (about 3-4 minutes).
  6. Season with salt and pepper, then remove from heat.
  7. In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, dill, salt, and pepper until well combined.
  8. In a large mixing bowl, combine cooked pasta, shrimp, cherry tomatoes, cucumber, bell pepper, red onion, and spinach.
  9. Pour dressing over the salad and toss gently to combine.
  10. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
  11. Serve chilled, garnished with additional dill if desired.