It’s not summer without a barbecue on a nice sunny day or long weekend. Between the food, drinks, friends and family, it is something we all look forward to. Now let’s focus on the food side and this creamy calabrian pasta salad. This recipe will definitely stand out at any barbecue. You’ve had the potato salad, or even the typical pasta salad but not this.
This recipe is super easy to make and only requires a few ingredients. Of course you can add some other favorites of your own but this is perfectly fine as is. For this recipe, I went with fusilli, zucchini, red peppers, onions, calabrian chiles and shrimp. I added in some creme fraiche for some creaminess but not too much to keep it light and refreshing.
Making the recipe itself isn’t complicated. Cook the pasta al dente, then season the shrimp with the calabrian chile and garlic. Cook that for a few minutes and add in the peppers and zucchini in the same pan. Once all that is done mix it with the cooked pasta and add in some creme fraiche. Of course you will want to season with salt and pepper.
Creamy Calabrian Pasta Salad
Pasta salad with Shrimp and zucchini, seasoned with calabrian chili paste.
- 2-3 cups fusilli pasta (dry)
- 8-10 oz shrimp (peeled, deveined)
- ½ zucchini (halved and sliced or diced)
- 1 red pepper (large dice)
- 1 small onion (sliced)
- ¼ cup creme fraiche
- 2 tbsp calabrian chile paste or sauce
- olive oil (drizzle)
- ½ cup mozzarella log (cubed)
- 2 cloves garlic (minced)
In a medium bowl, add the shrimp, drizzle of olive oil, 1½ tbsp of calabrian chili paste, minced garlic and stir until combined. Allow to sit for a few minutes.
Bring a large pot of salted water to a boil. Add in the pasta and cook until al dente or per instructions on package. While the pasta cooks, this will be a good time to cut the peppers, onions and zucchini if you haven't already. Once cooked, drain and run under cold water to cool slightly.
Begin making the shrimp by adding a drizzle of olive oil to a skillet. Heat over medium/medium high and add in the marinated shrimp. Cook for about 3-5 minutes until pink. Remove and set aside.
Using the same pan, add in the peppers and cook for about 2 minutes, then add in the zucchini and onions. Cook for about 2 minutes, set aside on a plate and allow to cool slightly.
Add the cooked pasta to a mixing bowl or large bowl, shrimp, zucchini, peppers and onions. Add in the leftover calabrian chile paste, creme fraiche, mozzarella cubes, season with salt and pepper and stir. Place in the fridge until chilled for about an hour. You can also make this a day ahead for any occasion.
