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Shrimp Pasta Salad

A light and refreshing option for a summer lunch or side dish. With tender shrimp, cold pasta, and a creamy dressing, this easy recipe is a seafood lover's dream that can transform your ordinary meal into something extraordinary.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American, Seafood
Servings 6 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Large Bowl
  • Colander
  • Cutting Board
  • Knife

Ingredients
  

For the Salad

  • 1 pound medium shrimp peeled and deveined
  • 8 ounces short pasta rotini, fusilli, or bow ties
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion finely chopped
  • 1 bell pepper any color, diced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped

For the Dressing

  • 1/2 cup mayonnaise or Greek yogurt for lighter version
  • 2 tablespoons lemon juice approximately 1 medium lemon
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon Old Bay seasoning
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (typically 8-10 minutes). Drain thoroughly and rinse immediately with cold water to stop the cooking process.
  • If using frozen shrimp, thaw completely. Bring a separate pot of water to boil with a tablespoon of Old Bay seasoning and a squeeze of lemon. Add the shrimp and cook just until they turn pink and opaque, about 2-3 minutes. Immediately plunge into ice water to prevent overcooking.
  • While pasta and shrimp cool, prepare your vegetables. Chop tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. If desired, soak your chopped red onion in cold water for 10 minutes to mellow its sharpness.
  • In a medium bowl, combine mayonnaise, lemon juice, Dijon mustard, minced garlic, and Old Bay seasoning. Whisk until smooth and creamy. Taste and adjust seasonings as needed.
  • In a large serving bowl, combine the cooled pasta, shrimp, and prepared vegetables. Pour the dressing over and toss gently until everything is well coated. Fold in the fresh herbs last.
  • Cover and refrigerate for at least 30 minutes, though 2 hours will yield more developed flavors. Give it a final toss before serving to redistribute the dressing.

Notes

For a healthier version, use Greek yogurt instead of mayonnaise to reduce calories by nearly 30%. The salad can be prepared up to 24 hours in advance. For leftovers, add a splash of lemon juice and a drizzle of olive oil to refresh the salad if it seems dry.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 18gFat: 14gSodium: 580mgFiber: 3gSugar: 4g
Keyword Shrimp, Pasta Salad, Cold Salad, Summer Recipe, Seafood Salad
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