Tonight's Dinner Shrimp pasta with strawberry Champagne vinaigrette recipe

Strawberries Add Sweetness To A Savory SaladStrawberries are usually reserved for desserts and snacks. But adding them to a savory pasta dish gives it a delicious and unexpected tang.

Strawberry season is just getting under way, which means two things: spring is officially here and so is strawberry dessert season. But cakes, muffins, cookies and jams aren't the only way to use the red fruit. Strawberries are often a nice sweet complement to an otherwise savory dinner dish. And that's just what Julie from Mommie Cooks did. Not only did she use the red berries to brighten up an already delicious Champagne vinaigrette, she went one step further by adding them to a shrimp salad. The tart fruit added the perfect amount of sweet tang to an already wonderful dish. It brightened up the whole salad, making it the perfect choice when you're in a rush on a warm spring or summer night.

Shrimp pasta salad with strawberry Champagne vinaigrette

Serves 4

Ingredients:

For the dressing:

1/4 cup Champagne1 tablespoon olive oil1 tablespoon white vinegar3 strawberries, chopped4 basil leaves, choppedSalt and pepper to taste

For the pasta salad:

10 ounces penne pasta1 pound shrimp, cooked and chopped1 cup red onion, chopped1/2 Japanese cucumber, chopped1 avocado, chopped8 large strawberries, chopped3 ounces goat cheese, crumbledDirections:

Place all the ingredients for the dressing in a food processor and pulse until combined. Set aside.Cook the pasta according to the package directions; drain, shock with cold water and place in a large bowl. Add the shrimp, onion, cucumber, avocado and strawberries to the bowl and toss to combine.Pour in the vinaigrette and toss to coat. Sprinkle the cheese over the salad and serve.

More Tonight's Dinner recipes >>Other strawberry recipes

Brie, honey and strawberry puffs
Chocolate-dipped strawberry daiquiri
Strawberry pineapple bread