This fregola pasta salad features shrimp, zucchini, and tomatoes in an herb dressing perfect for a potluck or barbecue side.
Small, round fregola pasta is tossed with juicy grilled shrimp, summer vegetables, and an herby dressing for this colorful salad.Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.
Divide herb sauce between 2 bowls, placing 1/3 cup in a medium bowl and 2/3 cup in a large bowl. Add shrimp to medium bowl, and toss to coat; cover and refrigerate for 15 minutes. Add zucchini and tomatoes to large bowl, and stir to coat; cover and refrigerate until ready to serve. Preheat grill to very high . Place shrimp on oiled grates; discard marinade. Grill, uncovered, turning occasionally, until shrimp are just cooked through, 2 to 3 minutes. Transfer shrimp to a plate, and sprinkle with remaining 1/4 teaspoon salt; set aside.
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