Light Shrimp and Pasta Salad
Elevate your summer meals with this Light Shrimp and Pasta Salad, a refreshing medley of vibrant vegetables, tender shrimp, and al dente rotini pasta tossed in a tangy homemade lemon-Dijon dressing. This recipe is the perfect balance of light yet satisfying, featuring crisp cucumber, juicy cherry tomatoes, and a hint of sweetness from honey or maple syrup. Ready in just 25 minutes, it's an ideal no-fuss dish for busy weeknights, potlucks, or meal prep. Garnished with fresh parsley, this versatile salad can be served chilled or at room temperature, making it perfect for warm-weather gatherings. Packed with flavor and wholesome ingredients, this pasta salad is a go-to for anyone looking for a light and healthy recipe with a Mediterranean-inspired twist. Keywords: light shrimp and pasta salad, summer pasta recipes, healthy shrimp salad, easy pasta salad, refreshing summer dishes.
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Ingredients
- 1 pound medium shrimp (peeled, deveined)
- 8 ounce rotini pasta (or your preferred shape)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 0.25 cup red onion (thinly sliced)
- 2 cups baby spinach
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley (chopped, optional for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
Step 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp, season lightly with a pinch of salt and pepper, and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool.
Step 3
In a small mixing bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper to make the dressing.
Step 4
In a large serving bowl, combine the cooked pasta, shrimp, cherry tomatoes, cucumber, red onion, and baby spinach.
Step 5
Pour the dressing over the salad and gently toss to combine and evenly coat all ingredients.
Step 6
Taste and adjust seasoning if necessary. Sprinkle chopped parsley over the top for garnish, if desired.
Step 7
Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1282.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1311.6 |
| Total Fat 50.6g | 0% |
| Saturated Fat 7.5g | 0% |
| Cholesterol 859.2mg | 0% |
| Sodium 2218.7mg | 0% |
| Total Carbohydrate 102.3g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 19.5g | |
| Protein 127.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 324.3mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2120.4mg | 0% |
Source of Calories