Light Shrimp and Pasta Salad
Elevate your summer meals with this Light Shrimp and Pasta Salad, a refreshing medley of vibrant vegetables, tender shrimp, and al dente rotini pasta tossed in a tangy homemade lemon-Dijon dressing. This recipe is the perfect balance of light yet satisfying, featuring crisp cucumber, juicy cherry tomatoes, and a hint of sweetness from honey or maple syrup. Ready in just 25 minutes, it's an ideal no-fuss dish for busy weeknights, potlucks, or meal prep. Garnished with fresh parsley, this versatile salad can be served chilled or at room temperature, making it perfect for warm-weather gatherings. Packed with flavor and wholesome ingredients, this pasta salad is a go-to for anyone looking for a light and healthy recipe with a Mediterranean-inspired twist. Keywords: light shrimp and pasta salad, summer pasta recipes, healthy shrimp salad, easy pasta salad, refreshing summer dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound medium shrimp (peeled, deveined)
- 8 ounce rotini pasta (or your preferred shape)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 0.25 cup red onion (thinly sliced)
- 2 cups baby spinach
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp, season lightly with a pinch of salt and pepper, and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool.
In a small mixing bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper to make the dressing.
In a large serving bowl, combine the cooked pasta, shrimp, cherry tomatoes, cucumber, red onion, and baby spinach.
Pour the dressing over the salad and gently toss to combine and evenly coat all ingredients.
Taste and adjust seasoning if necessary. Sprinkle chopped parsley over the top for garnish, if desired.
Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 19.5 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2120 mg | 45% | |
*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.
