Shrimp And Pasta Salad
A vibrant shrimp and pasta salad packed with colorful veggies, tangy vinaigrette, and savory shrimp—perfect for picnics, potlucks, or quick summer meals.
Ingredients
- 1 lb. tri-color pasta ⓘ
- 1 (2 1/4 oz.) can sliced black olives ⓘ
- 1 (4 oz.) jar pimientos ⓘ
- 1 small purple onion, chopped
- 1/2 green bell pepper, chopped
- 1 (14 oz.) can marinated artichoke hearts, quartered ⓘ
- 1 1/2 lb. shrimp, peeled and cooked ⓘ
- 1/2 cup prepared or bottled vinaigrette dressing
- 2 Tbsp. vinegar
- 1 Tbsp. lemon juice ⓘ
- 1 tsp. garlic powder
- 1 tsp. seasoned salt ⓘ
Instructions
- Cook pasta according to package directions; rinse and drain.
- Combine cooked pasta with sliced black olives, pimientos, chopped purple onion, chopped green bell pepper, and quartered artichoke hearts.
- In a small bowl, mix vinaigrette dressing, vinegar, lemon juice, garlic powder, and seasoned salt.
- Pour the dressing over the pasta mixture and toss to combine.
- Add peeled and cooked shrimp; toss gently.
- Cover and chill for at least 8 hours before serving.
- Toss well before serving.
Tips & Substitutions
For a colorful twist, try using whole wheat or gluten-free tri-color pasta. If you prefer a different protein, grilled chicken or crab can be great substitutes. To enhance the flavor, consider adding fresh herbs like basil or parsley. Make sure to taste and adjust seasoning before serving, as the flavors develop while chilling.
Serving Suggestions
Serve this shrimp and pasta salad as a refreshing main dish for a summer picnic or potluck. It pairs beautifully with Travis House Oysters for a seafood-themed meal. You can also serve it alongside a light green salad or crusty bread to complete the meal. Garnish with fresh herbs for an appealing presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, add a splash of vinaigrette before serving to refresh the flavors. This salad is best enjoyed cold, so there's no need to reheat; simply toss and serve.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Pasta Salad contains roughly 467 calories, with 22g protein, 99g carbohydrates, and 1g fat. It is an excellent source of iron (51% of the Daily Value), protein (44% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of calcium. It also contributes 12g of dietary fiber toward your daily target.
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 can be used! Just ensure they are fully thawed and cooked before adding them to the salad. To thaw, place them in the refrigerator overnight or run them under cold water for a quick method. This will save you time and still deliver a delicious result.
How can I make this salad vegan?
To make this shrimp and pasta salad vegan-friendly, simply omit the shrimp and replace the vinaigrette with a plant-based dressing. You can also add chickpeas or diced tofu for protein. Including more vegetables, like cucumbers or cherry tomatoes, will add freshness and color to the dish.
How long should I chill the salad before serving?
It's best to chill the salad for at least 8 hours, allowing the flavors to meld beautifully. However, if you're short on time, a minimum of 1-2 hours can still provide a tasty result. Just remember to toss it well before serving to ensure the dressing is evenly distributed.
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).