Description
For the Salad:
12 oz pasta (penne, rotini, or bowtie), cooked and cooled
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup feta cheese, crumbled
¼ cup red onion, thinly sliced
½ cup fresh basil or parsley, chopped
For the Dressing:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook the shrimp in a skillet over medium heat for 2-3 minutes per side until pink and opaque. Set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic powder, oregano, salt, and black pepper to make the dressing.
In a large bowl, combine the cooked pasta, shrimp, cherry tomatoes, cucumber, feta cheese, red onion, and basil.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta salad every time. First, bring a large pot of salted water to a boil and cook your chosen pasta according to package directions. Once cooked, drain and rinse under cold water to stop the cooking process, then set aside to cool completely. While the pasta cools, pat your shrimp dry and cook them in a preheated skillet with a drizzle of olive oil for 2-3 minutes per side until pink. Transfer to a plate. Next, prepare all your vegetables and herbs: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the basil. Now, make the dressing by vigorously whisking all dressing ingredients in a small bowl until fully emulsified. Finally, in your largest mixing bowl, combine the cooled pasta, shrimp, and all prepared vegetables. Crumble the feta cheese over the top. Pour the dressing over the salad and toss gently but thoroughly to ensure every ingredient is coated.
Serving Suggestions
This versatile salad shines in various settings. For a light lunch, serve it in a large bowl with crusty bread on the side. To elevate it for a summer dinner party, consider serving it in individual glasses or mason jars for a chic presentation. It pairs wonderfully with grilled proteins like chicken skewers or lemon-herb salmon. For a potluck or picnic, transport it in a sealed container and keep it chilled until serving. Garnish with extra fresh herbs and a lemon wedge just before presenting.
How-to Summary
Quickly summarize the process: Cook and cool the pasta. Sauté shrimp until pink. Chop all vegetables and herbs. Whisk dressing ingredients until smooth. Combine everything in a large bowl, toss with dressing, and serve chilled.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. For best results, add the fresh herbs just before serving to maintain their brightness.
What are the best substitutes for shrimp? Grilled chicken, chickpeas, or cubed mozzarella are excellent protein alternatives for a different twist.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb more dressing, so you might want to refresh it with a squeeze of lemon juice before serving again.
Can I use a different type of pasta? Absolutely. Any short pasta with good texture like fusilli, farfalle, or shells works well. Avoid long, thin pastas like spaghetti.
Is there a way to make the red onion less pungent? Soak the thinly sliced red onion in ice water for 10 minutes before adding it to the salad. This will crisp it up and mellow its sharp flavor.
Common Mistakes to Avoid
Avoid these pitfalls for optimal results. First, do not add the dressing to warm pasta, as it will become gummy and absorb the dressing unevenly. Ensure everything is cooled. Second, do not overcook the shrimp, as they will become tough and rubbery; cook just until opaque. Third, avoid skipping the step of whisking the dressing thoroughly. An un-emulsified dressing will not coat the salad properly. Finally, do not toss the salad too vigorously once the feta is added, or it will break down completely and muddy the appearance.
Conclusion
This Shrimp Pasta Salad is a reliable, flavorful dish that perfectly balances hearty pasta, succulent shrimp, fresh vegetables, and a zesty dressing. Its simplicity, combined with the ability to prepare it in advance, makes it an indispensable recipe for busy weeknights, casual gatherings, and outdoor meals. By following the step-by-step guide and heeding the common mistakes, you can create a vibrant, satisfying salad that is sure to become a seasonal favorite. Enjoy the fresh, Mediterranean-inspired flavors!
