Fresh Pasta Shrimp Salad
Fresh Pasta Shrimp Salad is the perfect combination of vibrant flavors and refreshing textures, making it an ideal dish for a light lunch, picnic, or easy weeknight dinner. This colorful salad features tender penne or fusilli pasta, succulent shrimp quickly sautéed until perfectly pink, and a medley of crisp vegetables like cherry tomatoes, cucumber, red bell pepper, and red onion. A zesty homemade dressing of olive oil, fresh lemon juice, and garlic ties the dish together, while a sprinkle of chopped fresh parsley adds a touch of herbal brightness. Ready in just 30 minutes, this chilled pasta salad is easy to prepare yet packed with satisfying flavor. Serve it cold or at room temperature for a healthy, seafood-forward dish that’s sure to impress.
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Recipe Information
Ingredients
- 250 grams Penne or fusilli pasta
- 300 grams Shrimp (peeled and deveined)
- 200 grams Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 small Red onion
- 2 tablespoons Fresh parsley
- 4 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional)
Instructions
Bring a pot of salted water to a boil, add the pasta, and cook according to the package directions until al dente. Drain, rinse under cold water, and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool.
Dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces. Halve the cherry tomatoes and finely chop the parsley.
In a large bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, minced garlic, salt, black pepper, and paprika (if using) to make the dressing.
Add the cooked pasta, shrimp, chopped vegetables, and parsley to the bowl with the dressing. Toss everything together until evenly coated.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 584 mg | 12% | |
*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.
