Shrimp, Corn, and Goat-Cheese Pasta Salad

With its bright colors and fresh taste, this shrimp and vegetable salad is perfect for summer dinners.

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Shrimp, Corn, and Goat-Cheese Pasta Salad
Makes: 6  servings Prep Start to Finish 1 hr


  • 1 pound  large shrimp, cleaned and deveined
  • 3 tablespoons  extra-virgin olive oil
  • 3 cups  fresh corn kernels
  • 1 pound  grape tomatoes, halved
  • 4 ounces  orzo (small, rice-shaped pasta)
  • 2 cups  torn butter lettuce
  • 2 ounces  soft mild goat cheese, crumbled
  • 1/2 cup  fresh basil leaves
  • 3 tablespoons  fresh lime juice, plus wedges for garnish


1. Rinse and pat shrimp dry. Heat 1-1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking; cook shrimp, stirring, until just cooked through, about 2 minutes. Transfer to a bowl. Wipe skillet clean and add remaining 1-1/2 tablespoons oil. Cook corn with tomatoes, stirring, until just tender, about 3 minutes. Add corn mixture to bowl, salt and pepper to taste and let cool to room temperature, stirring occasionally, 20 to 25 minutes.

2. Cook pasta in a 4-quart pot of boiling salted water until al dente, about 8 minutes. Drain pasta well in a fine sieve and add to bowl with remaining ingredients, tossing to combine. Season with salt and pepper to taste and serve with lime wedges. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)310,
  • Fat, total(g)12,
  • chol.(mg)98,
  • sat. fat(g)3,
  • carb.(g)34,
  • fiber(g)4,
  • pro.(g)20,
  • sodium(mg)145,
  • Percent Daily Values are based on a 2,000 calorie diet
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