Description
A delightful bowl of creamy shrimp pasta salad with tender spirals of pasta, succulent shrimp, and a medley of fresh vegetables, all tossed in a luscious dressing.
Ingredients
Scale
- 8 oz pasta (fusilli or rotini)
- 1 lb shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup cucumber, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta according to package directions until al dente. Drain and let it cool completely.
- Prepare the shrimp: While the pasta cools, sauté shrimp in a bit of olive oil over medium heat until they turn pink and are cooked through—about 2-3 minutes on each side.
- Combine the ingredients: In a large mixing bowl, toss together the cooled pasta, shrimp, halved cherry tomatoes, diced red onion, and cucumber until well mixed.
- Make the dressing: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth.
- Dress the salad: Pour the creamy dressing over the pasta mixture and gently toss until everything is evenly coated.
- Garnish: Sprinkle chopped parsley on top before serving.
- Chill and Serve: Cover and chill the pasta salad in the refrigerator for at least 30 minutes to let the flavors marry.
Notes
Make-ahead tips: Prepare the salad a day in advance for enhanced flavors. You can substitute shrimp with grilled chicken or roasted chickpeas for variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: shrimp salad, pasta salad, creamy salad, summer salad, seafood dish, easy recipe