Tomato, Shrimp And Pasta Salad
A vibrant and refreshing shrimp and pasta salad featuring ripe tomatoes, crisp cucumbers, and tender shell pasta, all tossed in a creamy dill dressing. Perfect for a light lunch or summer picnic, it combines fresh flavors and satisfying textures that appeal to seafood and pasta lovers alike.
Ingredients
Instructions
- Use tomatoes held at room temperature until fully ripe. Core tomatoes.
- Cut tomatoes into wedges, about 2 cups; set aside.
- Cook shell pasta according to package directions until tender but firm, about 10 minutes; drain.
- Rinse pasta with cold water; drain well.
- In a large bowl, combine cooked pasta, tomatoes, sliced cucumber, shelled and deveined shrimp, sliced scallions, dill weed, mayonnaise, plain yogurt, Dijon mustard, salt, and black pepper.
- Toss gently to combine and coat evenly.
- Serve immediately or refrigerate until ready to serve.
Tips & Substitutions
For the best flavor, use ripe tomatoes and fresh shrimp. If fresh shrimp aren't available, frozen shrimp can be a good substitute; just ensure they are thawed and drained properly. You can also swap the shell pasta for a gluten-free variety if needed. For added crunch, consider including bell peppers or radishes. To enhance the dish's freshness, a squeeze of lemon juice can be a delightful addition.
Serving Suggestions
This Tomato, Shrimp, and Pasta Salad is best served cold as a refreshing main dish or a side. It pairs beautifully with grilled meats or fish, making it a great accompaniment to Whole Baked Trout. For a complete meal, consider serving it alongside a light green salad or crusty bread. Garnishing with fresh herbs like parsley or basil can add a nice touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, avoid freezing the salad, as the pasta and shrimp may become mushy upon thawing. When ready to enjoy leftovers, you can eat them cold or gently reheat in the microwave in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato, Shrimp And Pasta Salad contains roughly 246 calories, with 9g protein, 45g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (59% of the Daily Value), iron (40% of the Daily Value), and vitamin C (35% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1853mg per serving (81% 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 different types of pasta for this salad?
Yes, you can use various pasta shapes like fusilli or penne instead of shell pasta. Just be sure to adjust the cooking time according to the type of pasta you choose. The key is to cook the pasta until al dente to maintain a good texture in the salad.
Is there a way to make this salad ahead of time?
Absolutely! You can prepare the salad a few hours in advance. Simply combine all the ingredients and refrigerate until you're ready to serve. However, it's best to add the dressing just before serving to keep the pasta and vegetables fresh and crisp.
What can I substitute for mayonnaise in this recipe?
If you're looking for a lighter option, you can replace mayonnaise with Greek yogurt or a vinaigrette. For a dairy-free version, consider using avocado or a plant-based mayo. Each alternative will give the salad a slightly different flavor, so choose based on your preference.
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).