Yummy Shrimp Pasta Salad
Dive into the fresh, vibrant flavors of this Yummy Shrimp Pasta Salad—a perfect blend of tender pasta, juicy shrimp, and crisp summer vegetables tossed in a zesty lemon-garlic dressing. This effortless recipe combines al dente rotini or penne pasta with succulent shrimp cooked to perfection, then layered with cherry tomatoes, crunchy cucumber, and sweet red bell pepper for a burst of color and texture. The tangy dressing, made with olive oil, white wine vinegar, and a touch of honey, ties everything together with its addictive balance of sweet and savory notes. Ready in just 40 minutes, this chilled pasta salad is an ideal dish for picnics, potlucks, or easy weeknight dinners. Refreshing, protein-packed, and loaded with herbs like dill and parsley, this recipe is your go-to for a crowd-pleasing seafood pasta salad.
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Recipe Information
Ingredients
- 12 oz Pasta (penne or rotini)
- 1 lb Raw shrimp (peeled and deveined)
- 1 cup Cherry tomatoes (halved)
- 1 Cucumber (diced)
- 1 Red bell pepper (diced)
- 0.25 cup Red onion (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 0.25 cup Olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon White wine vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
While the pasta cooks, heat a nonstick skillet over medium heat. Add a drizzle of olive oil. Season the shrimp with a pinch of salt and black pepper, then cook for 2-3 minutes per side, or until pink and cooked through. Transfer the shrimp to a plate and set aside to cool.
In a large mixing bowl, combine the cherry tomatoes, diced cucumber, red bell pepper, red onion, parsley, and dill.
In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, minced garlic, honey, salt, and black pepper to create the dressing.
Add the cooked pasta and shrimp to the bowl with the vegetables. Pour the dressing over the top and toss everything together until well combined.
Taste and adjust seasoning if needed. You can add more salt, pepper, or a squeeze of lemon juice for extra flavor.
Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold, garnished with additional parsley or dill if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 21.8 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2268 mg | 48% | |
*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.
