Pasta Shrimp Salad
A vibrant and refreshing pasta salad featuring tender shrimp, crisp herbs, and a tangy Italian dressing, perfect for summer gatherings or light lunches. The combination of fresh parsley, pimentos, and bold seasonings makes it a flavorful dish that appeals to seafood lovers and salad enthusiasts alike.
Ingredients
Instructions
- Toss the cooked and drained vermicelli with the Wish-Bone Italian dressing and refrigerate overnight.
- Add the remaining ingredients, including mayonnaise, olive oil, chopped green onions, oregano, basil, diced pimentos, garlic salt, lemon pepper, and shrimp meat.
- Refrigerate the mixture until ready to serve.
- Just before serving, toss in the cooked shrimp meat and serve.
Tips & Substitutions
For added flavor, try marinating the shrimp in a bit of the Italian dressing before mixing it into the salad. You can substitute the vermicelli with fusilli or penne if preferred. Fresh herbs can elevate the dish; consider using dill or cilantro instead of parsley. If you want a kick, add some red pepper flakes or a dash of hot sauce for extra heat.
Serving Suggestions
This Pasta Shrimp Salad is perfect for summer gatherings or potlucks. Serve it chilled alongside a crisp green salad or some garlic bread. For a more substantial meal, pair it with Grilled Vegetable Skewers or even a light seafood dish like Shrimp Provencale for a delightful Mediterranean-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop, adding a splash of olive oil or a bit of extra dressing to keep it moist. Be careful not to overheat the shrimp to avoid a rubbery texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Shrimp Salad contains roughly 1041 calories, with 18g protein, 151g carbohydrates, and 50g fat. It is an excellent source of iron (183% of the Daily Value), dietary fiber (142% of the Daily Value), and calcium (115% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1476mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work great! Just make sure to thaw them properly before cooking. You can do this by placing them in the refrigerator overnight or using the cold water method. Ensure they are fully drained before adding them to the salad.
How can I make this salad lighter?
To make the salad lighter, you can reduce the amount of mayonnaise and substitute it with Greek yogurt or a vinaigrette. Additionally, you could increase the amount of vegetables like bell peppers or cucumbers to add bulk without extra calories.
Can I prepare this salad in advance?
Absolutely! You can prepare the salad a day in advance. Just follow the instructions up to adding the cooked shrimp. Refrigerate and then toss in the shrimp just before serving to keep them fresh and prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).