shrimp pasta salad
This refreshing shrimp pasta salad combines succulent shrimp, al dente pasta, and crisp vegetables, all tossed in a zesty lemon vinaigrette. It's perfect for a light lunch or as a side dish for barbecues and gatherings.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cooking spoon
Ingredients
- 8 ounces pasta (e.g., rotini or penne)
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- to taste salt
- to taste pepper
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside to cool.
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let them cool.
- In a mixing bowl, combine the cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper until combined.
- In the mixing bowl with the vegetables, add the cooled pasta and shrimp. Pour the dressing over the mixture and toss to combine.
- Gently fold in the feta cheese and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
You can customize this salad by adding other vegetables such as bell peppers or avocados.
For a spicier kick, consider adding some red pepper flakes to the dressing.
This salad can be prepared in advance and stored in the refrigerator for a day. However, it’s best enjoyed fresh.