Fresh Shrimp Pasta Salad Bowl
A refreshing and flavorful shrimp pasta salad perfect for summer gatherings or a light meal.
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet for cooking shrimp
- 1 Large mixing bowl
- 1 Whisk for dressing
Ingredients
Pasta Salad
- 1 lb large shrimp peeled and deveined
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup diced cucumber
- 1/2 cup chopped bell peppers
- 1/4 cup sliced red onion
Dressing
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped fresh dill
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Heat a skillet over medium heat with a tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside to cool.
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, and garlic powder. Season with salt and pepper to taste. Stir in fresh dill.
- In a large mixing bowl, combine cooked pasta, shrimp, cherry tomatoes, cucumber, bell peppers, and red onion. Pour the dressing over the salad and gently toss to combine.
- Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
Serving
- Remove the salad from the refrigerator, give it a quick toss, and serve chilled. Garnish with additional dill if desired.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh herbs for the best flavor. Ingredient Substitutions: Try using chickpeas in place of shrimp for a vegetarian version. How to Serve: Serve as a main course or side dish. Storage & Freshness: Keeps well in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the salad a day in advance for better flavor integration.