Shrimp Pasta Salad
This Shrimp Pasta Salad is light yet satisfying—tender shrimp, al dente pasta, and crisp veggies tossed in a lemony, creamy dressing. It’s non-spicy, refreshing, and perfect for lunch, picnics, or meal prep.
Prep: 15 minutes
Cook: 10 minutes
Chill : 20 minutes
Total: ~25–45 minutes
Serves: 3–4
Ingredients
Pasta & Shrimp
250 g short pasta (fusilli, penne, or rotini)
250 g shrimp, peeled & deveined
Salt & black pepper
1 tablespoon olive oil
Veggies & Extras
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ cup red onion, finely sliced
¼ cup olives, sliced
¼ cup feta cheese, crumbled
Fresh parsley or dill, chopped
Creamy Lemon Dressing
½ cup Greek yogurt or mayonnaise
2 tablespoons olive oil
Juice of 1 lemon
1 small garlic clove, grated
Salt & black pepper to taste
Instructions
1. Cook Pasta
Boil pasta in salted water until al dente.
Drain and rinse briefly under cold water to cool.
2. Cook Shrimp
Season shrimp with salt & pepper.
Heat olive oil in a pan over medium heat.
Cook shrimp 1–2 minutes per side until pink and just cooked.
Cool slightly, then chop if large.
3. Make Dressing
Whisk yogurt (or mayo), olive oil, lemon juice, garlic, salt, and pepper until smooth.
4. Assemble Salad
In a large bowl, combine pasta, shrimp, tomatoes, cucumber, onion, olives, and herbs.
Add dressing and toss gently.
Sprinkle feta on top.
Tips for Best Results
Don’t overcook shrimp—they should be juicy, not rubbery.
Chill 20 minutes for best flavor.
Add avocado just before serving for extra creaminess.
Frequently Asked Questions
Can I make it dairy-free?
Yes—use dairy-free yogurt or olive oil–lemon dressing.
Is this good for meal prep?
Yes—keeps well 2–3 days in the fridge.
Can I add more protein?
Add chickpeas or extra shrimp.
Nutritional Information
Calories: 420 kcal
Protein: 28 g
Carbohydrates: 38 g
Fat: 18 g
Fiber: 4 g