Perfect for a hot day, this shrimp and pasta salad is light, satisfying, cool, and delicious. Great served on a bed of lettuce for lunch or dinner, or as a side dish at your next picnic. The creamy lemon garlic dressing works in harmony with the fresh vegetables and crunchy shrimp to deliver a mouth-watering sensation of flavors that are sure to cool you down.
Shrimp & Pasta Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Perfect for a hot day, this shrimp and pasta salad is light, satisfying, cool, and delicious.
Course:
Salad
Cuisine:
American
Servings: 8
Ingredients
Salad
- 1 lb pasta, drained and cooled
- 1 lb salad shrimp, rinsed and patted dry
- ½ cup red pepper, diced
- 1 mediums sized cucumber, peeled, seeded, and diced
- 1 medium crown of broccoli, cut into bite size pieces and blanched
- 1 carrot, julienned
- 2-3 scallions, thinly sliced
- 1 rib of celery, sliced
- ½ cup cherub tomatoes halved
- Parmesan cheese, optional
Dressing
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, crushed through a press or minced
- ½ cup light olive oil
- 1 tablespoon sour cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Method
Salad
-
Cook pasta in lightly salted boiling water until al dente, testing for texture. Drain and cool.
-
Prepare all vegetable by cutting and slicing. Blanch the broccoli to bring out the color.
-
Rinse the shrimp and pat dry with a paper towel.
-
Combine all ingredients in a large mixing bowl and toss well.
Dressing
-
Whisk together all ingredients in a small bowl.
Assemble
-
Pour over shrimp and pasta mixture and toss well to coat.
-
Finish with fresh ground black pepper, and some grated parmesan cheese if desired.
Cooks Notes
I like to serve this dish over a bed of greens.