Shrimp Pasta Salad

If you know love me, you know I love a good pasta dish. When the weather starts warming up it becomes pasta salad season and I am here for it! This Shrimp Pasta Salad is protein-packed, healthy, and so satisfying. It’s the perfect salad to make up for lunches for the week, a summer BBQ, or dinner, and you can customize it to what you like.

❤️ Why You’ll Love Shrimp Pasta Salad

• Quick: This Shrimp Pasta Salad will take less than 30 minutes to make up
• Healthy: This salad is full of healthy, hearty ingredients that are good for you
• Versatile: The best part about a pasta salad is you can add or remove whatever you like to it and it can be a great way to use up things in your fridge

🍲 Ingredients

Shrimp – Shrimp is high in vitamins and minerals, and a great source of protein. It also contains omega-3 fatty acids which is good for your heart and brain health

Advertisements

Goat Cheese – Goat cheese is so creamy and delicious. It’s made with goat’s milk and is easier to digest and lower in calories than regular cheese

👩‍🍳 How to Make Shrimp Pasta Salad

1. Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and set aside.
2. To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
3. Add defrosted shrimp to a bowl with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper and 1/2 tsp garlic powder. Stir and set aside. Turn a medium-sized frying pan to medium-high heat. Once warm, turn to medium heat and add shrimp and cook 2-3 minutes per side until cooked through. Remove the shrimp and set aside. Deglaze the pan with juice of half a lemon and scrape the yummy bits off the bottom of the pan. Then add the pasta to the pan and cook for a few 2-3 minutes to coat with the lemon juice. Set aside.
4. In a large mixing bowl toss gently together all of the salad ingredients and pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until ready to enjoy.

🪄 Tips and Tricks

• Meal Prep: Meal prep this Shrimp Pasta Salad for lunches for the week
• Beans: Swap the cannellini beans with butter beans, navy beans, or whatever beans you prefer
• Protein: Swap the shrimp for chicken or leave out the meat/seafood completely if you prefer

🗒 Best served with

• Greek Chicken Souvlaki
• Authentic Greek Lamb Chop Recipe

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The longer the dressing marinades on the noodles, the more it bursts with flavor.

🤔 Common Questions

Shrimp Pasta Salad 🦐

5 from 4 votes

This Shrimp Pasta Salad is a great summer recipe for a BBQ, pot luck, or to whip up for an easy, healthy meal prep for the week. It's flavorful and good for you!

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine Greek-Inspired

Servings 4

Calories 654 kcal

Ingredients

  

1x2x3x

For the shrimp

• 1 lb defrosted shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

For the salad

• 175-200 g fusili pasta, cooked
• juice of half a lemon
• 100 g crumbled goat cheese
• 1/2 cup finely chopped sundried tomatoes (drained of any oil)
• 14 oz can cannellini beans, drained and rinsed
• 2 shallots, minced
• 1/2 cup pitted green olives
• 1/3 cup minced fresh chives

For the dressing

• 1/3 cup olive oil
• 1/2 tsp chili paste or chili flakes
• 1/2 tsp salt
• 1/4 tsp pepper
• juice of one lemon
• 1/2 tbsp red wine vinegar
• 2 garlic cloves, pressed
• 1 tbsp liquid honey

Shop Ingredients on Jupiter

Instructions

 

• Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and set aside.
• To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
• Add defrosted shrimp to a bowl with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper and 1/2 tsp garlic powder. Stir and set aside. Turn a medium-sized frying pan to medium-high heat. Once warm, turn to medium heat and add shrimp and cook 2-3 minutes per side until cooked through. Remove the shrimp and set aside.

  Deglaze the pan with juice of half a lemon and scrape the yummy bits off the bottom of the pan. Then add the pasta to the pan and cook for a few 2-3 minutes to coat with the lemon juice. Set aside.
• In a large mixing bowl toss gently together all of the salad ingredients and pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until ready to enjoy.

Video

Notes

• If you can’t find cannellini beans, butter beans or navy beans would be delicious substitutes.
• This recipe would be delicious as a meal prep salad!
• If you don’t enjoy shrimp, substitute with 2-3 cups chopped cooked chicken.

Nutrition

Calories: 654kcal | Carbohydrates: 57.6g | Protein: 39g | Fat: 31.5g | Saturated Fat: 7.4g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 18.9g | Cholesterol: 192.6mg | Sodium: 939.9mg | Fiber: 6.3g | Sugar: 6.6g

Review This Recipe Let us know how it was!