When you have beautiful and seasonal ingredients on hand, turning out a delicious meal is so simple. That's the main idea behind today's squash-, spinach-, and shrimp-filled pasta salad. Chopped olives and a few strips of lemon zest add briny and bright flavors to this two-step dinner. Serve it while the pasta and shrimp are still warm, or allow them to come to room temperature and pack the entree up for lunch. Either way, this vibrant meal is one you need to try!
Summer Pasta Salad with Shrimp
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Coarse salt and ground pepper
1/2 pound short pasta, such as fusilli
1 medium yellow squash, thinly sliced crosswise
1/3 cup roughly chopped pitted Kalamata or Nicoise olives
4 lightly packed cups baby spinach (3 1/4 ounces)
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
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1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
2. In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.
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