Shrimp Shell Pasta Salad
A refreshing shrimp shell pasta salad perfect for summer BBQs and picnics. Easy to make and packed with flavor!
Equipment
- 1 Large pot for cooking pasta
- 1 large bowl for mixing salad
- 1 mixing spoon
Ingredients
Main Ingredients
- 1 lb medium shrimp peeled and deveined
- 8 oz shell pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 cup red onion diced
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- In a large skillet, cook the shrimp over medium heat until they turn pink and opaque, about 3-4 minutes per side. Set aside to cool.
- Boil shell pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
- In a large bowl, combine the cooked shrimp, pasta, cherry tomatoes, cucumber, and red onion. Pour the dressing over the salad and toss to coat evenly.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve the salad cold, garnished with fresh herbs if desired.
Storage
- Keep the salad in an airtight container in the refrigerator for up to 3 days.
- For a warm variation, gently reheat the salad in a skillet over low heat, adding a splash of olive oil to prevent drying.
Notes
Pro Tips: Use fresh herbs to enhance the salad's flavor. Ingredient Substitutions: You can use pre-cooked shrimp for convenience. How to Serve: Serve chilled with crusty bread. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare a day in advance for deeper flavor infusion.