Mediterranean Pasta Salad with Arugula and Shrimp

20 minutesServes 4
Mediterranean Pasta Salad with Arugula and Shrimp


  • 8 oz (½bag) Pastificio G. Di Martino Penne Mezani Rigate Pasta
  • ¼ c extra virgin olive oil, divided
  • 1 ¼ lbs peeled and deveined shrimp
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • ½ c Stonewall Kitchen Artichoke Pesto
  • 1 (10 oz) jar Divina Roasted Red Tomatoes, drained and chopped
  • 3 c arugula (about ½ of a 5 oz container)
  • ¼ c Divina Pitted Kalamata Olives, drained
  • ¼ c shaved parmesan, plus more for serving


Cook pasta according to package directions. Drain and rinse with cool water. Transfer to a large serving bowl and set aside.

While pasta cooks, heat 1 tbsp oil in a large skillet. Sprinkle shrimp with salt and pepper and cook, stirring often, until they are cooked through, about 3 minutes. Transfer to bowl with pasta. Add remaining ingredients and toss gently to combine. Top with more shaved parmesan and serve.

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