Salad with Zesty Shrimp Pasta

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.

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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Prep Time: 15mins
Cook Time: 10mins
Total Time: 25mins
Servings: 16servings
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


A colorful, simple pasta salad with homemade Italian vinaigrette and shrimp that’s sure to be a hit at your next summer party!


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


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.

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!

Nutrition Facts

Calories: 131kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 449mg | Potassium: 188mg | Fiber: 1g | Sugar: 4g | Vitamin A: 811IU | Vitamin C: 38mg | Calcium: 31mg | Iron: 1mg


What are the five mistakes to avoid pasta salad?

5 Pasta Salad Making Errors to Avoid
Using the incorrect size and form of pasta.
The pasta may be overcooked or undercooked.
Not seasoning the pasta enough.
When the pasta salad is still warm, avoid seasoning it.
Preparing your pasta salad too far ahead of time.
Check out these pasta salads!
Jun 3, 2019

Why does my pasta salad taste weird?

When added at salad-level levels, vinegar and other acidic additives have odd effects on the taste of pasta. Have you ever had an astringent acidic aftertaste after eating pasta salad? That’s the vinegar making its presence known, and it’s not nice.

What is the Italian name of pasta with shrimp?

Puttanesca is a favorite Italian pasta dish of mine. It is quick and simple to prepare, making it ideal for a weekday supper, but it is also excellent enough to serve on special occasions.

How do you make pasta salad less bland?

Here’s how to make plain pasta taste better:
Season with salt. Of course…
In a bowl, grate a lot of Parmesan or Pecorino.
Sprinkle with pepper.
Add some red pepper flakes on top.
Drizzle it with olive oil.
Jul 23, 2007

Should I rinse pasta for cold pasta salad?

Spaghetti should never, ever be washed before serving heated. The starch in the water is what makes the sauce stick to the pasta. Only rinse your pasta if you’re intending to use it in a cold dish, such as a pasta salad, or if you’re not going to use it right away.

Is pasta salad better if made the night before?

Yes! I really suggest cooking this 8 to 12 hours ahead of time to let the flavors to develop. Just store in an airtight jar in the refrigerator. Before serving, give it a thorough toss so the dressing doesn’t settle at the bottom of your bowl.

Why does pasta taste better in restaurant?

Ingredients: Store-bought sauces are made using commodity materials purchased in bulk; restaurants, on the other hand, pay closer care to each step, starting with the tomatoes utilized. Some chefs use hand-picked fresh tomatoes, while others begin with a fantastic canned product. (Many chefs choose the San Marzano brand.)

Why do restaurant salads taste so much better?

Restaurants have the scale and time to make large batches of grains, chop nuts and fruit, and bring in a diverse array of greens, not to mention prepare luxurious accompaniments like fried goodies or perfectly cooked meat — all of which would be prohibitively expensive or time-consuming for a regular weeknight salad at home.

How to make salad taste like restaurant?

Assemble the salad dressing.
Season the greens.
Utilize a variety of greens for a variety of texture and taste.
Incorporate fresh herbs.
Consider foods other than leafy greens.
Don’t be afraid of the fat.
Dress it before plating it.
Jun 29, 2021

Do Italians put cheese on shrimp pasta?

What is the most genuine and traditional manner to serve fish in Italy? Never, ever with cheese.

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