Marinated Shrimp Vegetable Pasta Salad
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Marinated Shrimp Vegetable Pasta Salad is the ultimate crowd-pleaser. Tender shrimp are infused with a zesty homemade marinade of olive oil, lemon juice, garlic, and fragrant herbs, then paired with al dente pasta and a colorful medley of crunchy red bell peppers, juicy cherry tomatoes, crisp cucumbers, and a hint of red onion. Perfect for summer gatherings, meal prep, or a light lunch, this easy-to-make recipe comes together in just 35 minutes and is served chilled for the ultimate refreshing bite. Garnished with fresh parsley, each forkful delivers a harmonious balance of savory, tangy, and herbaceous notes. Make this seafood pasta salad the centerpiece of your next party table or a satisfying addition to any weekday menu.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 10 ounces dry pasta (e.g., rotini or farfalle)
- 1 red bell pepper, diced
- 1 cucumber, chopped
- 1.5 cups cherry tomatoes, halved
- 0.5 red onion, thinly sliced
- 0.25 cup olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, salt, and black pepper to make the marinade/dressing.
Place the shrimp in a resealable plastic bag or bowl. Pour 2 tablespoons of the marinade over the shrimp, toss to coat, and let marinate for 15 minutes in the refrigerator. Reserve the remaining marinade for the salad.
Cook the pasta according to the package instructions until al dente. Drain, rinse with cold water to cool, and set aside.
In a large skillet over medium heat, cook the marinated shrimp for 2–3 minutes on each side, or until pink and fully cooked. Remove from heat and let cool.
In a large bowl, combine the cooked pasta, red bell pepper, cucumber, cherry tomatoes, and red onion.
Add the cooked shrimp and pour the reserved marinade over the salad. Toss gently to combine.
Garnish with chopped fresh parsley and refrigerate for 15–20 minutes to allow the flavors to meld.
Serve chilled or at room temperature and enjoy your Marinated Shrimp Vegetable Pasta Salad!
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 22.8 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3022 mg | 64% | |
*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.
