Description
A refreshing and easy-to-make shrimp pasta salad perfect for picnics, potlucks, or a light meal.
Ingredients
Scale
- 12 oz cooked shrimp, peeled and deveined
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine shrimp, pasta, cherry tomatoes, cucumber, red onion, black olives, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for at least 30 minutes before serving.
Notes
- You can use pre-cooked shrimp for convenience.
- Add avocado for extra creaminess.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta is cooked)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg