Shrimp Pasta Salad with Dill and Parsley
Bright, fresh, and bursting with flavor, this Shrimp Pasta Salad with Dill and Parsley is the ultimate go-to for a light and satisfying dish. Juicy, tender shrimp are paired with perfectly al dente fusilli or rotini pasta and accented by a vibrant medley of diced cucumber, cherry tomatoes, and red onion. The zesty dressing, made with olive oil, lemon juice, Dijon mustard, and a touch of honey, ties it all together with a perfect balance of tanginess and sweetness. What truly sets this salad apart, however, are the fresh herbs—aromatic dill and parsley—infusing every bite with garden-fresh flavor. Ideal as a quick weeknight dinner, a make-ahead meal for meal prep, or a star at any potluck, this chill-and-serve pasta salad is ready in just 30 minutes and offers the perfect blend of textures and flavors.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound medium shrimp (peeled and deveined)
- 12 ounces dry pasta (fusilli or rotini)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 small red onion (diced)
- 1 medium cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water. Set aside to cool.
While the pasta cooks, bring a medium pot of water to a boil. Add the shrimp and cook for 2–3 minutes, or until they turn pink and are fully cooked. Immediately drain and rinse under cold water to stop the cooking process. Pat the shrimp dry and set aside.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked pasta, shrimp, dill, parsley, red onion, cucumber, and cherry tomatoes.
Pour the dressing over the pasta salad and gently toss until everything is evenly coated.
Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled and enjoy!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 718 mg | 15% | |
*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.
