Shrimp Pasta Salad
A vibrant shrimp pasta salad combining tender shrimp, flavorful broth, fresh vegetables, and aromatic herbs. Perfect for summer picnics or light dinners, it offers a delightful mix of savory, tangy, and herbaceous flavors that appeal to seafood lovers and salad enthusiasts alike.
Ingredients
- 1 tsp. chicken bouillon granules
- 1 c. water
- 2 bay leaves
- 1 c. dry white wine ⓘ
- 1 small lemon, thinly sliced ⓘ
- 1 small onion, thinly sliced ⓘ
- 3 cloves garlic ⓘ
- 1/4 tsp. red pepper flakes ⓘ
- 1 lb. medium fresh shrimp ⓘ
- 2 Tbsp. olive oil ⓘ
- 1 Tbsp. white wine vinegar ⓘ
- 1 Tbsp. Dijon mustard ⓘ
- 6 oz. uncooked seashell macaroni
- 1 large red bell pepper, chopped ⓘ
- 1 c. frozen peas, thawed ⓘ
- 3/4 c. minced fresh basil ⓘ
- 1/2 c. minced purple onion ⓘ
- 1/4 c. minced parsley ⓘ
Instructions
- Combine chicken bouillon granules, water, white wine, lemon slices, sliced onion, garlic cloves, bay leaves, and red pepper flakes in a saucepan.
- Bring the mixture to a boil; add shrimp and cook for 3 to 5 minutes until pink and cooked through.
- Remove shrimp from broth, reserving the broth, and rinse shrimp under cold water. Peel and devein the shrimp if necessary. Set aside and chill.
- Strain the broth mixture, reserving 1/2 cup of liquid and the garlic cloves, then discard lemon slices, onion slices, and bay leaves.
- Add the reserved liquid to a pot and cook the macaroni according to package instructions until al dente.
- Drain the cooked macaroni, rinse under cold water, and drain again.
- In a large bowl, combine cooked macaroni, cooked shrimp, chopped red bell pepper, thawed peas, minced basil, minced purple onion, and minced parsley.
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss to combine. Chill before serving.
Tips & Substitutions
For added flavor, consider using seafood stock instead of water for boiling the pasta. If you prefer a milder salad, reduce the red pepper flakes or omit them altogether. Fresh shrimp can be substituted with frozen shrimp, just ensure they are fully thawed before cooking. This dish can also be made with whole wheat pasta for a healthier twist.
Serving Suggestions
Serve this shrimp pasta salad chilled or at room temperature, making it perfect for summer picnics or potlucks. It pairs beautifully with grilled meats or a light tomato basil soup for a complete meal. Garnish with additional fresh herbs for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of olive oil or broth to prevent sticking. Be careful not to overheat the shrimp, as they can become rubbery when reheated.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Pasta Salad contains roughly 805 calories, with 36g protein, 71g carbohydrates, and 47g fat. It is an excellent source of iron (222% of the Daily Value), calcium (92% of the Daily Value), and dietary fiber (82% of the Daily Value). Note that it is relatively high in sodium, at 1265mg per serving (55% 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 make this pasta salad ahead of time?
Yes, this shrimp pasta salad can be made a day in advance. Just prepare the salad and dressing separately, then combine them right before serving to keep the pasta from becoming soggy.
What other vegetables can I add to this salad?
Feel free to customize your shrimp pasta salad with vegetables like cherry tomatoes, cucumbers, or arugula for added crunch and freshness. Avocado can also be a great addition for creaminess.
Is there a way to make this salad vegan?
To make this salad vegan, you can replace the shrimp with chickpeas or marinated tofu. Use vegetable broth instead of chicken bouillon and ensure the dressing is vegan-friendly by omitting Dijon mustard if it contains eggs.
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).