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pasta salad with cherries, shrimp and green beans in white bowl
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5 from 6 votes

Grilled Garlic Pasta Salad with Cherries and Garlic Scape Pesto

This is such and easy recipe! Fresh and delicious!
Course entree, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 433kcal
Author Beth Neels
Cost $4

Equipment

Ingredients

  • 1 lb pasta, your favorite shape
  • 1 lb can shrimp
  • 1 tbsp minced garlic
  • 1 cup cherries, halved
  • 1 pint each green beans and yellow beans
  • 4 tbsp fresh chives, chopped
  • 1-1.5 cup pesto, any flavor you like but one with extra garlic is best
  • salt & pepper to taste
  • 1 tbsp olive oil, divided
US Customary - Metric

Instructions

  • Boil pasta according to package directions. Drain when done and toss with a bit of olive oil so the pasta doesn't stick together. Cool to room temperature or refrigerate until cool.
  • Peel and devein shrimp. Marinate the shrimp in the olive oil and garlic for about 20 minutes. Cook shrimp on a hot grill for a minute or so, until pink on the bottom. Flip and grill the other side. Cool to room temperature.
  • Blanche green and yellow beans for only about 3-4 minutes, depending on the size. You want them to be a bit crunchy. Bathe in an ice bath to stop cooking. 
  • Add cherries, beans, chives, pesto and the salt and pepper, to the pasta and toss well. Serve either room temperature or cold.

Notes

Great for a side salad or for a dinner salad.
Do not overcook shrimp. To stop cooking process, rinse under cold water. 
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave or, covered, in 350°F oven for about 25 minutes, until hot.
Do not freeze.

Nutrition

Calories: 433kcal | Carbohydrates: 52g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 737mg | Potassium: 339mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 12mg | Calcium: 171mg | Iron: 2.8mg