Turn a classic summer side dish into a main course when you serve up a batch of this Grilled Shrimp Pasta Salad! Turmeric-kissed grilled shrimp are tossed in a seasonal pasta salad, complete with asparagus, fresh tomatoes, and summer squash.
Rinse the shrimp then pat dry with paper towels. Thread them onto wooden skewers (that have been soaked in water for 15 minutes). Season the shrimp with salt, red pepper, and turmeric to taste.
Brush the grates of a gas or charcoal grill with olive oil or cooking spray, then preheat the grill to 350 degrees F. Grill the shrimp for 2-3 minutes on each side, until opaque.
Remove the shrimp from the from grill and set aside to rest.
Bring a large pot of salted water to a boil and cook the pasta until slightly al dente (check package for specific instructions.) Drain, rinse, and transfer the pasta to a large serving bowl.
Add the shrimp, asparagus, zucchini, onion, and tomatoes to the bowl. Pour the vinaigrette over the ingredients and toss well with two large spoons. When ready to serve, sprinkle on the feta cheese.
For the Lime Vinaigrette:
Place all of the dressing ingredients in a mason jar (or blender) and seal the lid. Shake the jar vigorously (or pulse the blender) to combine and emulsify the ingredients. Taste and adjust seasoning as desired.