Description
Refreshing and vibrant, this Summer Shrimp Pasta Salad is a perfect dish to savor during warm weather. Combining succulent shrimp, al dente pasta, and an array of fresh vegetables, all tossed in a zesty lemon dressing, this salad is not only delicious but also visually appealing. Whether you’re hosting a picnic or enjoying a family dinner, this recipe is sure to impress with its burst of flavors and textures.
Ingredients
Scale
- 1 lb shrimp (fresh or frozen)
- 8 oz short pasta (like fusilli or rotini)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (sliced)
- 1 small red onion (thinly sliced)
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- In a skillet, sauté shrimp in olive oil, seasoning with salt and pepper until pink and opaque (3-4 minutes per side). Remove from heat.
- In a large bowl, combine chopped cherry tomatoes, cucumber, and red onion.
- Whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- Add cooked pasta and sautéed shrimp to the vegetable mix; pour dressing over everything and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg