Shrimp and Arugula Pasta Salad.

Yield: 1

• Baby Shrimp                                                  1 cup    

• Avocado Oil                                                   1 tbsp 

• Salt                                                                  1 tsp

• Pepper                                                            1 tsp

• Granulated Garlic                                         1 tsp

• Chili Powder                                                  1 tsp

• Chickpea Pasta                                              1 cup

• Cherry Tomatoes (Quartered)                   ½ cup

• Red Onion (Small Dice)                               ¼ cup

• Arugula                                                          1 cup

   

  Dressing

• Rice Wine Vinegar                                       ¼ cup

• Avocado Oil                                                  ¼ cup

• Sugar                                                             2 tbsp

• Salt                                                                ½ tsp

• Pepper                                                          1 tsp

• Granulated Garlic                                       1 tsp

• Dried Oregano                                            ½ tbsp

1. Preheat oven to 350 degrees and bring a pot of salted water to boil.

2. In a mixing bowl, mix all the shrimp ingredients together and lay evenly on a sheet pan.

3. Bake shrimp in the oven for 12 minutes and when shrimp is cooked though cool it down. 

4. Once water is boiling, add the pasta to the water and cook till al dente.

5. When pasta is done, run under cold water to cool down and set aside.

6. In a large mixing bowl whisk all the dressing ingredients together and add the cherry tomatoes, red onions, and arugula.

7. Once the shrimp and pasta are cooled down, add them to the dressing mixture and completely incorporate all the ingredients.