Seaside Pasta Salad

Let’s face it……I’ve never met a pasta salad I didn’t like. Southerners love a good mayonnaise-based macaroni salad, while Italians are known for their olive oil-based pasta salads. Both are delicious, served chilled, and perfect for everything from a day at the pool to a big family gathering.

Recently, I was challenged to create a new pasta salad recipe, and this is the delicious result! And, of course, it had to include basil. My basil plants are growing faster than I can keep up with right now, so finding tasty ways to use it has become a necessity. I opted to use Farro, but you can certainly use 2 cups cooked macaroni, penne or some small pasta.   This salad hits on so many health benefits, good fats from avocado and olive oil.  Protein from the shrimp and the yogurt, fiber from the Farro.  Oh…. And it tastes really good!

You will need:

2 cups cooked Farro

2 ears fresh corn, grilled or roasted (or 1 cup canned and drained kernels)

1 ripe avocados, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/2 cup crumbled feta or cotija cheese (optional)

1/2 lb cooked peeled and deveined shrimp

Basil for garnish

Dressing

1/2 cup basil pesto

1/4 cup Greek yogurt

2 tbsp fresh lemon juice

1 tbsp olive oil

Salt and black pepper to taste

Cook Farro ( or pasta) to directions.  Drain and rinse briefly under cool water.

Grill or roast the corn until lightly charred. Cut kernels from the cob. Whisk together pesto, mayo (or yogurt), lemon juice, olive oil, and water until smooth. In a large bowl combine Farro, corn, tomatoes, onion, and shrimp. Toss with the pesto dressing. Gently fold in avocado and cheese.  Garnish with torn basil leaves.

Link to pesto recipe here https://www.lowcountrybella.com/post/pistachio-pesto