Go Back

Wagon Wheel Pasta Salad

with lemon, artichoke, shrimp and squash
Course Lunch, Picnic, Salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 lb frozen peeled shrimp
  • 1 lb wagon wheel pasta or whatever you like!
  • 1 zucchini cut in half and sliced
  • 1 yellow squash cut in half and sliced
  • 1 red pepper cut into bite-size pieces
  • 2 cloves garlic pressed or minced
  • 1 can artichoke quarters
  • For The Sauce
  • 1/2 cup parmesan
  • Juice of one lemon
  • 2 tbsp reserved pasta water
  • 2 tbsp olive oil
  • 1 tsp salt
  • Pepper to taste


  • Bring a large pot of water to boil. Salt the water so it tastes like the ocean!
  • Add pasta and cook until al dente.
  • Add the shrimp when pasta is almost done and cook for 2-3 minutes, until pink. Drain pasta and shrimp, reserving 1/4 cup of starchy pasta water.
  • Meanwhile while pasta cooks, add some olive oil to a pan and add veggies and garlic. Cook together for 7-10 minutes over medium heat until veggies are tender to your liking.
  • Add everything to the big pot, including artichokes and sauce ingredients, and stir together. Season with salt and pepper to taste and top with additional parmesan if desired.