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This recipe uses the following spices:

Lemon Shrimp Pasta Salad


3 cups uncooked bow-tie pasta
1 lb. fresh asparagus spears, cut into 2-inch lengths
1 cup light Italian dressing
1 tsp. The Spice Hunter Mediterranean Oregano or 100% Organic Oregano
1 tsp. The Spice Hunter Lemon Peel
1 lb. cooked large shrimp (20 to 25 count)
1 cup halved cherry tomatoes
8 oz. shredded Colby and/or Monterey Jack Cheese


Cook pasta as directed on package, adding asparagus for the last 3 minutes of the pasta cooking time and drain. Rinse pasta and asparagus with cold water; drain well. Mix dressing, oregano and lemon peel. Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately or cover and refrigerate until ready to serve.