Shrimp Pasta Salad
Bright, refreshing, and packed with flavor, this Shrimp Pasta Salad is the ultimate dish for warm-weather dining or any potluck occasion. Featuring tender rotini pasta, succulent pan-seared shrimp seasoned with paprika, and a vibrant mix of cherry tomatoes, cucumber, red bell pepper, and red onion, this recipe excels in combining texture and taste. The creamy yet tangy dressing, made with a unique blend of mayonnaise, Greek yogurt, lemon juice, and garlic, perfectly ties the ingredients together, creating a salad that's both light and satisfying. Quick to prepare in just 30 minutes and served chilled, this versatile dish serves as a delightful entrée or a crowd-pleasing side. Ideal for summer barbecues or easy meal prep, this Shrimp Pasta Salad is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 cup mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
In a large skillet over medium heat, add olive oil. Once hot, add the shrimp and season with a pinch of salt, pepper, and paprika. Cook for 2-3 minutes on each side or until the shrimp turn pink and are fully cooked. Remove the shrimp from the skillet and set aside to cool.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, minced garlic, salt, and black pepper to create the dressing. Adjust seasoning to taste if necessary.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
Add the cooked shrimp to the bowl with the pasta and vegetables.
Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the shrimp pasta salad chilled, garnished with additional parsley if desired.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 472 mg | 10% | |
*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.
