Creamy Shrimp Pasta Salad
Tender shrimp tossed with al dente pasta, crisp vegetables, and a creamy lemon-herb dressing. Cool, refreshing, and rich without being heavy—perfect for warm days or make-ahead meals.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 55 minutes
Ingredients
For the Salad
250 g pasta (rotini, penne, or shells)
300 g shrimp, peeled & deveined
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup black olives, sliced
¼ cup fresh dill or parsley, chopped
For the Creamy Dressing
½ cup Greek yogurt or mayonnaise (or half-half)
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, finely grated
Zest of ½ lemon
½ tsp salt
¼ tsp black pepper
Instructions
1. Cook Pasta
Cook pasta in salted water until al dente.
Drain and rinse with cold water.
Set aside to cool.
2. Cook Shrimp
Heat olive oil in a pan over medium heat.
Season shrimp with salt and pepper.
Cook 2–3 minutes per side until pink.
Remove and cool, then chop if large.
3. Make Dressing
Whisk all dressing ingredients until smooth.
Taste and adjust lemon or salt.
4. Assemble Salad
In a large bowl, combine pasta, shrimp, vegetables, olives, and herbs.
Add dressing and toss gently.
Chill 30 minutes before serving for best flavor.
Serving Ideas
As a light dinner
With garlic bread or focaccia
On a summer buffet or picnic table
Tips & Variations
Extra creamy: Add 1–2 tbsp cream cheese.
Healthier: Use all Greek yogurt.
Mediterranean twist: Add feta crumbles or capers.
Kid-friendly: Skip onions and olives.
Storage
Refrigerate in an airtight container up to 2 days.
Stir before serving.
Nutritional Information
Calories: ~430
Protein: 30 g
Fat: 18 g
Carbs: 40 g