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Shrimp and pasta salad

Shrimp & Pasta Salad

Perfect for a hot day, this shrimp and pasta salad is light, satisfying, cool, and delicious.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Christoph

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

  1. Cook pasta in lightly salted boiling water until al dente, testing for texture. Drain and cool.
  2. Prepare all vegetable by cutting and slicing. Blanch the broccoli to bring out the color.
  3. Rinse the shrimp and pat dry with a paper towel.
  4. Combine all ingredients in a large mixing bowl and toss well.

Dressing

  1. Whisk together all ingredients in a small bowl.

Assemble

  1. Pour over shrimp and pasta mixture and toss well to coat.
  2. 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.