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Shrimp and Pasta Salad

A refreshing and vibrant salad with succu shrimp and al dente pasta, tossed in a zesty dressing with fresh herbs and crisp veggies.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (e.g., rotini or penne) Choose your favorite type of pasta.
  • 1 lb medium shrimp, peeled and deveined Use fresh or high-quality frozen shrimp.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, bring water to a boil and season it with salt. Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
  2. In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the shrimp. Season with salt, pepper, and garlic powder. Cook until they turn pink and opaque, about 3-4 minutes per side. Remove from heat and let cool.
  3. While the pasta and shrimp cool, chop your cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
  4. In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper.
  5. In a large bowl, mix together the cooled pasta, shrimp, chopped veggies, and dressing. Toss gently to coat everything evenly.
  6. Taste and adjust seasoning as needed. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

Notes

For the best flavor, use high-quality ingredients, and marinate the salad for at least an hour before serving if time permits. Store leftovers in an airtight container in the refrigerator for up to 3 days.