Healthy Cold Shrimp Pasta Salad
A refreshing and light shrimp pasta salad perfect for summer lunches and meal prep.
Equipment
- 1 Large pot for boiling pasta and shrimp
- 1 Mixing Bowl large
- 1 Strainer
Ingredients
Main Ingredients
- 1 lb shrimp peeled and deveined
- 8 oz fusilli pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 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 tbsp Dijon mustard
- 1 clove garlic minced
- 1 tsp honey
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse under cold water.
- In the same pot used for pasta, bring water to a boil again. Add the shrimp and cook for 2-3 minutes until pink and opaque. Transfer immediately to an ice bath.
- While the shrimp is cooling, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta, shrimp, chopped vegetables, and parsley. Pour the dressing over the salad and toss to coat evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve the salad chilled, garnished with additional parsley if desired. It's perfect as a main dish or a side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh herbs to enhance flavor.
Ingredient Substitutions: Try basil or dill instead of parsley.
How to Serve: Serve chilled.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare a day in advance for best flavor infusion.
Ingredient Substitutions: Try basil or dill instead of parsley.
How to Serve: Serve chilled.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare a day in advance for best flavor infusion.