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A refreshing pasta salad with farfalle and shrimp

A special and always appreciated way to serve a pasta salad, from our spaghetti sauce site, directly to you! This one is best served as part of a more elaborate meal or buffet where your guests will help themselves.

Farfalle pasta salad with shrimp


1/2 lb. Dry farfalle pasta (farfalle means butterflies in Italian)
1 lb. Shrimp, cooked, deveined and shelled
1 and 1/2 cups Plain creamy yogurt
24 Little cherry tomatoes
8 tablespoons salmon eggs
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
A few sprigs of dill weed
Some chives
1 teaspoon paprika

Preparation instructions:

1) Cook the farfalle pasta in salted boiling water as per package instructions, minus one minute for 'Al Dente'. Once cooked strain the farfalle in a self standing strainer and quickly rinse with cold water. Reserve

2) In a bowl, mix the plain yogurt, the lemon juice, the olive oil, the chopped chives and tomatoes and the paprika. Mix with salt and pepper, to your taste.

3) Pour the pasta back in the pot you have used to cook it; mix the pasta with the yogurt mixture we did in the last step.  Add in the spinach and the shrimp and mix gently. Now pour all this in the final large bowl from which you will be serving this pasta salad.

4) At the last minute, just before serving, sprinkle over the pasta salad the salmon eggs and ... serve!

Buon Appetito!