A bright, easy, zesty shrimp pasta salad with homemade Italian vinaigrette and shrimp that will be a success at your next summer party! Try my imitation Ruby Tuesday pasta salad or creamy shrimp pasta salad next time.
Hello there, buddies! LONG period, no communication. We’re nearly entirely established in our new home, so all things food are beginning to come back to life. But here’s the thing: it’s quite hot. IT’S REALLY HOT.
And muggy. It’s not Georgia-humid, but it’s humid. My hair hasn’t been dry in over a month, and it’s just too much.
I’ve never been so hot and sweating for so long. That makes the whole notion of baking seem to be the most absurd idea anybody has ever had.
Should I turn on the oven? Are you totally insane? I’d smack you in the face with this glass of water, but I’m thirsty.
Instead, I recently chose less than 10 minutes on the burner and a lot of time in the fridge. I can’t go inside the fridge with the food, but nevertheless.
Summer is always begging for pasta salad, so I prepared it: Shrimp Pasta Salad with a Homemade Italian Vinaigrette.
Contents
- The Italian vinaigrette is easy to make!
- Tips for the best pasta salad
- Zesty Shrimp Pasta Salad with an Italian Vinaigrette
- FAQs
- What are the five mistakes to avoid pasta salad?
- Why does my pasta salad taste weird?
- What is the Italian name of pasta with shrimp?
- How do you make pasta salad less bland?
- Should I rinse pasta for cold pasta salad?
- Is pasta salad better if made the night before?
- Why does pasta taste better in restaurant?
- Why do restaurant salads taste so much better?
- How to make salad taste like restaurant?
- Do Italians put cheese on shrimp pasta?
The Italian vinaigrette is easy to make!
The dressing is so easy to make that you’ll curse yourself for not trying it sooner. Creating your own dressing is not only fast and simple, but it also allows you to control what goes into it, which is always a bonus.
Just combine all of the ingredients in a jar, cover with a lid, shake well, and store in the refrigerator until needed. Done.
This pasta salad is based on a family recipe with a mayonnaise-based dressing, but I made a few changes to make it lighter.
Tips for the best pasta salad
Use a pasta with a unique form. Why? Because, well, why not?
Mix with some colorful ingredients. I am certain that a more colorful meal is more appetizing and may brighten even the darkest of days. So we were talking about brightly colored bell peppers and vivid green celery.
And go easy on the dressing. I believe that the worst thing you can do to a pasta salad is overdress it, so pack it on!
Also, since this is a vinaigrette, it will only retain so much on the items themselves, so they will not drown.
So here’s the thing: I messed up this recipe. For example, vinegar all over the countertops. Smears of red pepper liquid on cutting surfaces.
I’m the sort of person who cleans as she goes to save time and counter space (as well as dishes and utensils), but when it comes to this pasta salad, I’m so anxious to get it done that I leave all the cleaning till the end.
Confession: in our family, whoever did not cook is the one who washes the dishes. So who did not have to clean the dishes this time? This individual.
Zesty Shrimp Pasta Salad with an Italian Vinaigrette
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Description
Ingredients
Italian Vinaigrette Dressing
- cup grapeseed, vegetable, or canola oil
- vinegar from apple cider
- 2 tablespoons honey or sugar
- 4 tsp. garlic powder 1 teaspoon minced garlic
- 1teaspoonsalt
- 1teaspoonpepper
- 1 teaspoon grated Parmesan cheese
- 1 tablespoon rice vinegar
Pasta Salad
- 1lbpasta
- 8 ounces chopped salad shrimp or normal shrimp
- 1 chopped red pepper
- 1 chopped orange pepper
- 1 chopped green pepper
- 2-3 celery stalks, chopped
- diced Vidalia onion
- cuprelish
Instructions
Italian Vinaigrette Dressing
- 2 tablespoons honey, 1 teaspoon chopped garlic, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon Parmesan cheese, 1 teaspoon rice vinegar
four cups grapeseed oil 1
Shake together all of the dressing ingredients in an airtight container. Refrigerate for at least one hour before using.
3
Pasta Salad
- Cook the pasta according to the package guidelines. After cooking, quickly rinse with cold water. Set aside.
1 pound pasta - 4 cup cranberry relish
2 onion vidalia, 1
In a large mixing bowl, combine all of the other pasta salad ingredients and whisk until equally distributed.
8 oz. salad shrimp 1 red pepper, 1 orange pepper, 1 green pepper, 2-3 celery stalks - Stir in the dressing to mix.
- Put in the refrigerator for at least one hour before serving. Enjoy!