Description
This shrimp pasta salad is the ultimate chilled summer dish—bright, creamy, and packed with flavor. Tossed in a zesty lemon-dijon dressing with tender shrimp, crisp veggies, and fresh herbs, it’s both refreshing and hearty. Perfect for potlucks, picnics, or easy make-ahead lunches, this salad is simple to prepare, easy to customize, and guaranteed to become a warm-weather staple. Serve it as a side or a main and enjoy the best balance of lightness and satisfaction in one bowl.
Ingredients
12 oz rotini or farfalle pasta
1 lb medium shrimp (peeled and deveined)
1 tbsp olive oil (for cooking shrimp)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
2 ribs celery, diced
1/4 small red onion, finely diced
2 tbsp fresh dill, chopped
1 tbsp parsley, chopped
Salt and pepper to taste
Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tbsp mayonnaise
1 garlic clove, grated
Salt and pepper to taste
Instructions
- Boil pasta in salted water until al dente. Rinse under cold water and set aside.
- Cook shrimp in a skillet with olive oil until pink and opaque (1–2 minutes per side). Cool and chop if large.
- Dice veggies and chop fresh herbs.
- Whisk all dressing ingredients until smooth and emulsified.
- Toss pasta, shrimp, veggies, and herbs in a large bowl. Pour in dressing and mix until evenly coated.
- Chill in the fridge for at least 30 minutes.
- Toss again before serving. Add a drizzle of olive oil if dry.
Notes
Reserve a few shrimp and herbs for garnish before mixing.
To make it ahead, prepare and store dressing separately and toss just before serving.
Add-ins like feta, cucumbers, or olives make great variations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320