This is the kind of dish you make when time is short but you still want real food on the table. It’s simple, fresh, and flexible enough to eat warm or chilled later.
Difficulty
Easy
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
Servings
2–3
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Ingredients
Instructions
- Cook the pasta in well-salted water until just tender, then drain and let it cool slightly.
- While the pasta cooks, heat 1 tablespoon of the olive oil in a pan and sauté the shrimp with the garlic until just cooked through. Season lightly and remove from heat.
- Cut the cucumber into small chunks and halve the cherry tomatoes.
- In a large bowl, combine the pasta, shrimp, cucumber, and tomatoes.
- Add the remaining olive oil, lemon juice, and lemon zest. Toss gently.
- Finish with chopped herbs, black pepper, and more salt if needed.
- Let it rest for a few minutes before serving so the flavors settle.
Storage
This salad keeps well in the fridge for up to one day. If storing, add a small squeeze of lemon before serving to refresh the flavor.
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