Shrimp-Broccoli Pasta Salad


This is a simple but very satisfying meal, and I’m serving it for dinner tonight!

Here’s the recipe:


  • Farfalle (bow-tie pasta), 1/4 kilo
  • Fresh shrimps, 1/4 kilo
  • Broccoli florets, 1 large head
  • Large bell pepper, 1 piece
  • Medium-sized zucchini, 1 piece
  • Lemon, 1 piece
  • Extra virgin olive oil
  • Salt and pepper
  • Optional: Sun-dried tomatoes, 4 pieces (cut into strips)


  1. Cook the pasta as indicated in the package. Set aside in a strainer to cool and drain off excess water.
  2. Wash the shrimps thoroughly, peel and devein. Boil for 1 minute, then transfer to a strainer to drain off the excess water.
  3. Cut the broccoli head to separate the florets.
  4. Cut the bell pepper and the zucchini into cubes.
  5. Mix the broccoli florets, bell pepper and zucchini in a bowl. Add about 3 tablespoons of EVOO and sprinkle a dash of salt and pepper. Mix until the oil, salt and pepper are distributed evenly. Transfer the vegetables on a sheet of foil and grill in the oven at 100°C for 10 minutes. Take out of the oven and let cool.
  6. Put together the shrimps and the vegetables, squeeze fresh lemon juice and mix.
  7. Put in the pasta and mix well, adding EVOO, salt and pepper as desired.
  8. Sprinkle the sun-dried tomatoes on top (optional).
  9. Cover and chill until ready to serve.

Makes 2 servings.

*Note: Every time I said “mix,” I meant with your hands. That always works best in distributing the flavor evenly 🙂




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