Recipe Image
Carol Kicinski
What’s the perfect way to kick off the summer? Sun, sand, and shrimp pasta salad!

Gluten-free pasta salad with a Mexican flair!

Author Byline Image   This is a great gluten-free pasta salad recipe that is perfect for the summer months! It can be eaten straight away or cold later on. In our house, we enjoyed it both ways!
   This salad has a Mexican flair to it, thanks to the dressing of lime juice and chili powder. It contains very little fat, is dairy and refined sugar free and, thanks to the black beans and spinach, is super good for you. Of course good for you is all fine and dandy, but how does it taste? Well, we give it a great big thumbs-up over here at my house.
   When we were last in Mexico, we ate a lot of shrimp, which was sort of the inspiration for this dish. Well, actually, if I am to be perfectly honest, the real inspiration for the dish was the fact that I was hungry, tired and in a hurry. I scouted out my pantry, fridge and freezer
Chili Lime Shrimp Pasta Salad
Serves 4 – 6
8 ounces gluten-free penne pasta
¼ cup lime fresh lime juice (from 2-3 limes)
2 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon honey
¼ cup olive oil
Gluten free non-stick cooking spray
12 ounces large shrimp, peeled and deveined
3 cups baby spinach leaves
2 cups cooked black beans or use 1 (15-ounce) can black beans, drained and rinsed
½ cup red onion (from ½ a small red onion), diced
1 tomato, seeded and diced
Fresh cilantro and limes for garnish – optional
   Cook pasta in salted water according to the package directions. Drain and rinse with hot water.
   Combine the lime juice, garlic, chili powder, salt, pepper, honey and olive oil in a small glass jar and shake to combine.
   Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add shrimp to pan and cook for about 1 minute per side or until the shrimp just starts to turn pink. Stir in the spinach, black beans, onion and the lime dressing. Add the pasta, toss to coat well and heat for another 1-2 minutes, or until the spinach has wilted. Stir in the tomato. Garnish with fresh cilantro leaves and serve with wedges of fresh lime if desired.
   To eat warm, serve immediately. To serve cold, cover and refrigerate for at least 4 hours. Can be made a day ahead.
and it yielded some gluten-free penne pasta, a bag of frozen shrimp, some leftover black beans and baby spinach leaves. A few other odds and ends and voila – dinner in about 20 minutes!
   We ate it warm for dinner and then the next
day, cold for lunch – hard to say which way I prefer but I know I liked it so much I am making it again this weekend to serve at our barbeque!
   They say necessity is the mother of invention. I think hunger is right up there, too!