Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes
  • For the dressing:
  • 1/3 cup olive oil
  • 1 1/2 tbsp toasted pine nuts
  • 1 clove garlic
  • 2 tbsp roughly chopped fresh basil
  • 1 tbsp freshly grated parmesan cheese
  • Rest of the ingredients:
  • 13 oz penne pasta
  • 2 tbsp olive oil, divided
  • 1 lb small cooked shrimp
  • 1 tbsp white wine
  • 3 1/2 oz bocconcini, thinly sliced
  • 4 oz cherry tomatoes, halved
  1. 1. For the pesto dressing, process all the ingredients together in a food processor unitl smooth.
  2. 2. Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain well, return to pan and toss with 1 tbsp olive oil. Let it cool.
  3. 3. Peel and clean the shrimp. Heat a medium skillet, add in remaining olive oil. Toss in the shrimp and the wine. Cook the shrimp until it turns opaque, about 2-3 minutes.
  4. 4. Place the pasta, shrimp, bocconcini and tomatoes in a large serving bowl and pour in the dressing. Toss together well and garnish with basil leaves to serve.
  5. Enjoy!
  6. PS: For a vegetarian version, just omit the shrimp.
It is the fresh ingredients that makes this simple dish so good. This is a classic combination of tomatoes, basil and fresh mozarella cheese ... almost reminds me of the Margherita :)