Tonight’s Make-Fast Monday dinner is the end result in taking what I love about this recipe and ramping it up while scaling back the pasta. The end result is an entree-worthy pasta salad loaded with delicious shrimp, crunchy cucumber and a delightfully dilly dressing. It’s easy to prep all the components of this salad while boiling water and cooking your pasta. It’s also worth noting that I used Trader Joe’s Brown Rice & Quinoa Fusilli Pasta, a new favorite, but a whole-wheat pasta would also yield similar results.
Shrimp and Cucumber Fusilli with Dill Dressing
¾ cup olive oil
5 tablespoons Dijon mustard
½ cup chopped dill
⅓ cup white wine vinegar
8 ounce fusilli, cooked al dente and rinsed with cold water
4 green onions, sliced
1 pound Persian cucumbers, halved and cut into thick slices (English cucumber would also work)
1 pound cooked medium shrimp, tails removed and deveined
1 cup fat-free crumbled feta
Blend olive oil, Dijon, dill and white wine vinegar in a blender until smooth and creamy. Combine remaining ingredients in large bowl, and stir in dressing until everything’s evenly coated.