Cold pasta can be hit or miss — sometimes it’s just… bland and heavy.
This one isn’t that.
You’ve got juicy shrimp, something crunchy, something creamy, and enough acidity to keep it from feeling flat.
It’s the kind of thing that disappears faster than expected.
Quick Info
- Difficulty: Easy
- Time: 25 minutes
- Servings: 3–4
Ingredients
- 2 cups cooked pasta (short pasta works best)
- 250 g cooked shrimp (peeled, deveined)
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tbsp fresh herbs (parsley or dill)
Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp mayo or yogurt
- 1 tsp mustard
- salt & pepper
Optional:
- avocado
- feta cheese
- chili flakes
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Instructions
- Cook the pasta in salted water until just al dente, then drain and rinse briefly with cold water so it doesn’t keep cooking and turn soft.
- Let the pasta cool completely before mixing anything, because warm pasta will absorb the dressing too fast and end up dry later.
- If your shrimp are raw, cook them quickly in a pan for 2–3 minutes until just pink, then cool — overcooking is the fastest way to ruin the texture.
- Chop the tomatoes, cucumber, onion, and herbs, keeping everything fairly small so you get a bit of everything in each bite.
- In a bowl, mix olive oil, lemon juice, mayo (or yogurt), mustard, salt, and pepper, tasting it — it should be slightly sharp and a little creamy at the same time.
- Add pasta, shrimp, and all the vegetables into a large bowl and toss gently so nothing breaks apart.
- Pour the dressing over and mix until everything is lightly coated — not drowning, just enough to bring it together.
- Let it sit in the fridge for about 15–20 minutes before serving, because this is when it actually starts tasting like one dish instead of separate ingredients.
Make it better (small tweak, big difference)
Add a squeeze of fresh lemon right before serving.
Sounds basic, but it wakes everything up — especially after it’s been sitting in the fridge.
FAQ
How to keep pasta salad with shrimp from drying out?
Don’t skip a bit of fat in the dressing (oil or mayo) and don’t overdress too early.
What vegetables go best in pasta salad with shrimp?
Cucumber, tomatoes, peppers, and herbs work best because they stay fresh and add crunch.
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