Gluten Free Chili Lime Shrimp Pasta Salad Recipe

5 from 1 vote

Course: Main Course

Cuisine: Mexican

Servings: Servings

Calories: 381kcal

Author: Gluten Free & More

8 ounces Pastato Penne Pasta
¼ cup lime fresh lime juice (from 2 – 3 limes)
2 cloves garlic , minced
2 teaspoons chili powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon honey
¼ cup olive oil
Gluten free non-stick cooking spray
12 ounces large shrimp , peeled and deveined
3 cups baby spinach leaves
2 cups cooked black beans or use 1 (15-ounce) can black beans, drained and rinsed
½ cup red onion (from ½ a small red onion), diced
1 tomato , seeded and diced
fresh cilantro and limes for garnish - optional

Cook pasta in salted water according to the package directions. Drain and rinse with hot water.
Combine the lime juice, garlic, chili powder, salt, pepper, honey and olive oil in a small glass jar and shake to combine.
Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add shrimp to pan and cook for about 1 minute per side or until the shrimp just starts to turn pink. Stir in the spinach, black beans, onion and the lime dressing. Add the pasta, toss to coat well and heat for another minute or two, or until the spinach has wilted. Stir in the tomato. Garnish with fresh cilantro leaves and serve with wedges of fresh lime if desired.
To eat warm, serve immediately. To serve cold, cover and refrigerate for at least 4 hours. Can be made a day ahead.