Creamy Shrimp Pasta Salad

12 oz DLM Barilotti Pasta
½ cup DLM Extra-Virgin Olive Oil
1/3 cup Champagne vinegar
1/4 cup mascarpone, room temperature
2 Tbsp DLM Classic Dijon Mustard
2 tsp Kosher salt
1 lb cooked and peeled cocktail shrimp, cut in half
1 cup grated Parmigiano-Reggiano
1 cup frozen peas, thawed
1¼ cups sweet peppadew peppers, thinly sliced
1 bulb fennel, thinly sliced
¾ cup chopped basil
¾ cup chopped dill
1 cup baby arugula

Cook pasta al dente; strain and cool. Set aside. Whisk together oil, vinegar, mascarpone, Dijon, and salt. Add pasta, shrimp, Parmigiano-Reggiano, peas, peppers, and fennel; toss to coat. Fold in basil, dill, and arugula. Serve at room temperature or cold.

Makes 6-8 servings

Allergy Warning: Contains MilkContains ShellfishContains Wheat

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