Seaside Pasta Salad
Dive into the refreshing flavors of summer with this irresistible Seaside Pasta Salad! Perfectly cooked fusilli or rotini pasta serves as the foundation for a medley of fresh, vibrant ingredients like juicy cherry tomatoes, crisp cucumber, and savory black olives. Tender shrimp adds a dash of coastal flair, while a creamy dressing made from mayonnaise, Greek yogurt, lemon juice, and Dijon mustard brings zesty depth to every bite. Enhanced with aromatic dill and a touch of garlic powder, this chilled pasta salad is as easy to prepare as it is delicious. Ready in just 30 minutes and ideal for BBQs, picnics, or light lunches, this seafood-inspired dish is sure to impress. Serve it cold, with a garnish of fresh dill or lemon wedges, and savor the taste of a seaside getaway with every forkful!
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Recipe Information
Ingredients
- 300 grams pasta (fusilli or rotini)
- 250 grams cooked shrimp (peeled and deveined)
- 200 grams cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 75 grams black olives (pitted and sliced)
- 100 grams mayonnaise
- 100 grams Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon extra virgin olive oil
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
In a small bowl, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth. Stir in the chopped dill.
In a large mixing bowl, combine the cooked pasta, shrimp, cherry tomatoes, cucumber, red onion, and black olives. Drizzle the olive oil over the ingredients and toss gently to coat.
Pour the dressing over the pasta mixture. Use a large spoon or spatula to combine everything evenly, ensuring all ingredients are coated with the dressing.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the salad cold, garnished with additional dill or lemon wedges if desired.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 18.1 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1864 mg | 40% | |
*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.
