Easy Elegant Shrimp Pasta Salad
Elevate your next meal with this Easy Elegant Shrimp Pasta Salad, a refreshing and sophisticated dish that's perfect for warm-weather gatherings or a light dinner. Featuring tender shrimp sautéed to perfection, al dente rotini pasta, and a medley of fresh, crisp vegetables like cherry tomatoes, cucumber, and red onion, this salad is as vibrant as it is flavorful. Tossed in a zesty homemade lemon-Dijon vinaigrette and garnished with fragrant fresh dill, every bite is a harmonious balance of tangy, savory, and herbaceous notes. Simple yet refined, this make-ahead recipe takes just 30 minutes from start to finish, making it a go-to for those seeking a quick, healthy, and crowd-pleasing meal. Serve it chilled for a truly refreshing dining experience!
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Recipe Information
Ingredients
- 450 grams medium shrimp, peeled and deveined
- 250 grams dry rotini pasta
- 250 grams cherry tomatoes, halved
- 1 large English cucumber, diced
- 0.5 small red onion, thinly sliced
- 100 grams black olives, sliced
- 2 tablespoons fresh dill, chopped
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 liters water
- 1 tray ice cubes
Instructions
Bring 2 liters of water to a rolling boil in a large pot. Add a generous pinch of salt and the dry rotini pasta. Cook the pasta according to the package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes. Drain the cooked pasta and immediately transfer it to the ice bath. Let it cool for 2-3 minutes, then drain again and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and season lightly with a pinch of salt and pepper. Sauté the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool.
In a small bowl or jar, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, diced cucumber, sliced red onion, black olives, and sautéed shrimp.
Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Add the chopped fresh dill and toss once more.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to let the flavors meld.
Serve the shrimp pasta salad cold, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 26.6 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 465 mg | 36% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2878 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
