Shrimp and Pasta Salad
Elevate your summer gatherings with this refreshing Shrimp and Pasta Salad—a flavorful blend of tender pasta, juicy shrimp, crisp vegetables, and a creamy lemon-dill dressing. Perfectly balanced with the tang of Greek yogurt, the zest of fresh lemon juice, and the savory kick of garlic, this vibrant dish is as nutritious as it is delicious. Packed with halved cherry tomatoes, diced cucumber, and thinly sliced red onion, it offers a delightful crunch in every bite. Ready in just 25 minutes, this recipe is ideal for busy weeknights or as a crowd-pleasing dish for picnics, barbecues, and potlucks. Serve it chilled for a cool, satisfying taste of summer! Keywords: shrimp pasta salad recipe, creamy pasta salad, easy seafood salad, summer pasta dish.
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Recipe Information
Ingredients
- 8 oz Pasta (small-shaped, like rotini or farfalle)
- 1 lb Shrimp (peeled and deveined, cooked)
- 1 cup Cherry tomatoes (halved)
- 1 Cucumber (diced)
- 0.5 Red onion (thinly sliced)
- 2 tbsp Fresh dill (chopped)
- 0.5 cup Mayonnaise
- 0.5 cup Greek yogurt
- 2 tbsp Lemon juice (freshly squeezed)
- 1 clove Garlic (minced)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool completely. Set aside.
If the shrimp is not already cooked, bring a small pot of water to a gentle boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and cool under cold water. Set aside.
In a large mixing bowl, combine the cooked pasta, cooked shrimp, cherry tomatoes, diced cucumber, red onion, and fresh dill.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, minced garlic, salt, black pepper, and olive oil to make the dressing.
Pour the dressing over the pasta and shrimp mixture. Gently toss until everything is evenly coated.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.4 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1943 mg | 41% | |
*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.
