Natural Delights logo
spacer for Facebook icon spacer for Instagram icon spacer for Pinterest icon spacer for YouTube icon spacer for TikTok icon spacer for LinkedIn icon
Trade

Shrimp, Date, & Summer Vegetable Pasta Salad

Shrimp, Date, & Summer Vegetable Pasta Salad
Pin It
Print

Share

Creamy Goat Cheese Penne with Medjool Dates, Spinach & Lemon (20-Minute Dinner)

This Shrimp, Date, and Summer Vegetable Pasta Salad has everything to love about summer: fresh seasonal veggies, savory shrimp, and a hint of sweetness from the dates, plus a simple and bright lemon and olive oil dressing. It’s the perfect meal-prep friendly, balanced lunch for these hot summer days!  

Recipe by Amy Davis

Ingredients

  • 1 lb large peeled and deveined shrimp, raw
  • 8 oz high-protein pasta
  • 1 cup cherry tomatoes, chopped
  • 1 cup orange bell pepper, chopped
  • 1 cup English cucumber, peeled, deseeded, chopped (about ½ English cucumber)
  • 1 ear of corn, sliced off the cobb
  • ¾ cup Organic Natural Delights Medjool Dates, chopped (about 5-6 dates)
  • ⅓ cup red onions, chopped
  • ¼ cup fresh basil, sliced into thin ribbons
  • 1 garlic clove, grated
  • 1 lemon, juiced
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste
  • 6 oz feta cheese, crumbled

Find "12 oz Organic Medjool Dates" in a Store

Preparation

  1. Bring a pot of salted water to a boil. Add shrimp and cook until pink and firm, but not rubbery, about 2-3 minutes. Pour into a strainer and set aside.
  2. Bring a pot of salted water to a boil and add pasta. Cook according to box directions, then strain and set aside.
  3. Prepare all pasta salad ingredients. Chop shrimp into bite-sized pieces. Chop cherry tomatoes, bell pepper, cucumber, red onions, and dates into uniform pieces. Slice corn off the cobb, and slice basil into thin ribbons.
  4. Assemble the pasta salad. To a large bowl, add cooked pasta, shrimp, tomatoes, bell pepper, cucumber, corn, dates, onions, and basil. Grate a garlic clove into the bowl, add olive oil and the juice of one lemon, and season with salt and pepper. Mix until well combined, then fold in the feta cheese.
  5. Enjoy immediately, or store in an airtight container in the fridge up to four days.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

Similar Recipes

Mediterranean Dense Bean Salad
Date Shamrock Shake
More