Easy-Peasy Grilled Shrimp Pasta Salad

1. 1

   Cook the pasta as instructed on the package. While it cooks, peel and devein the shrimp. (I used 31-40 count size. If you use larger shrimp, you may want to cut them into pieces AFTER grilling.)

2. 2

   Marinate shrimp in the Italian salad dressing (in the refrigerator) while the pasta cooks and you chop everything else. You might not need a whole cup.

3. 3

   In a large bowl, place the following ingredients:

4. 4

   cucumber, peeled and sliced

5. 5

   grape tomatoes (cut in half or leave whole)

6. 6

   baby carrots, sliced into small pieces

7. 7

   onion, finely sliced or diced (adjust amount to your liking)

8. 8

   When the pasta is cooked, rinse it thoroughly under cold water. The colder it is, the better. I often throw some ice cubes into the colander as it drains to help cool it even more.

9. 9

   Grill shrimp until they are opaque (maybe 5 minutes; longer if using larger shrimp). Cool shrimp thoroughly.

10. 10

    Add well-drained pasta (first, check for ice cubes that may not have melted completely) to the large bowl.

11. 11

    Pour peppercorn ranch dressing into the bowl and mix well using a large spatula. Add cheese and shrimp, then stir again. You may use more or less salad dressing if you like.

12. 12

    Chill for another 15-30 minutes if necessary. It doesn't have to be ice-cold, but you don't want to serve it at room temperature either.

13. 13

    Put onto a plate and serve. It's fine by itself as a hearty meal for two people. If you need to feed more people, you could probably get four servings out of it if you serve it with some fresh-baked bread.

* Per serving · 4 servings · Values may vary.