Shrimp Pasta Salad

30 Minute Meals

Shrimp Pasta Salad

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Prep

10 minutes

Cook

15 minutes

Yield

4

This Shrimp Pasta Salad is a great summer recipe for a BBQ, pot luck, or to whip up for an easy, healthy meal prep for the week. It's flavorful and good for you!

If you know love me, you know I love a good pasta dish. When the weather starts warming up it becomes pasta salad season and I am here for it! This Shrimp Pasta Salad is protein-packed, healthy, and so satisfying. It’s the perfect salad to make up for lunches for the week, a summer BBQ, or dinner, and you can customize it to what you like.

Shrimp pasta salad in a serving bowl

❤️ Why You’ll Love Shrimp Pasta Salad

  • Quick: This Shrimp Pasta Salad will take less than 30 minutes to make up
  • Healthy: This salad is full of healthy, hearty ingredients that are good for you
  • Versatile: The best part about a pasta salad is you can add or remove whatever you like to it and it can be a great way to use up things in your fridge

🍲 Ingredients

Shrimp – Shrimp is high in vitamins and minerals, and a great source of protein. It also contains omega-3 fatty acids which is good for your heart and brain health

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Goat Cheese – Goat cheese is so creamy and delicious. It’s made with goat’s milk and is easier to digest and lower in calories than regular cheese

Close up of shrimp pasta salad

👩‍🍳 How to Make Shrimp Pasta Salad

  1. Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and set aside.
  2. To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
  3. Add defrosted shrimp to a bowl with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper and 1/2 tsp garlic powder. Stir and set aside. Turn a medium-sized frying pan to medium-high heat. Once warm, turn to medium heat and add shrimp and cook 2-3 minutes per side until cooked through. Remove the shrimp and set aside. Deglaze the pan with juice of half a lemon and scrape the yummy bits off the bottom of the pan. Then add the pasta to the pan and cook for a few 2-3 minutes to coat with the lemon juice. Set aside.
  4. In a large mixing bowl toss gently together all of the salad ingredients and pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until ready to enjoy.
Serving spoons scooping up shrimp pasta salad in dish

🪄 Tips and Tricks

  • Meal Prep: Meal prep this Shrimp Pasta Salad for lunches for the week
  • Beans: Swap the cannellini beans with butter beans, navy beans, or whatever beans you prefer
  • Protein: Swap the shrimp for chicken or leave out the meat/seafood completely if you prefer


🗒 Best served with

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The longer the dressing marinades on the noodles, the more it bursts with flavor.

🤔 Common Questions

Does pasta salad get soggy?

It entirely depends on the veggies you put in the pasta. The noodles themselves don’t get soggy, however, something like a cucumber or onions may decrease in crunchiness the longer it sits in the dressing. For salads like that, you can leave the dressing on the side.

What kind of pasta should I use in pasta salad?

You want a noodle that will absorb the most sauce. A penne or fussilli are great options.

Shrimp Pasta Salad 🦐

5 from 4 votes
This Shrimp Pasta Salad is a great summer recipe for a BBQ, pot luck, or to whip up for an easy, healthy meal prep for the week. It's flavorful and good for you!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Greek-Inspired
Servings 4
Calories 654 kcal

Ingredients
  

For the shrimp

For the salad

  • 175-200 g fusili pasta, cooked
  • juice of half a lemon
  • 100 g crumbled goat cheese
  • 1/2 cup finely chopped sundried tomatoes (drained of any oil)
  • 14 oz can cannellini beans, drained and rinsed
  • 2 shallots, minced
  • 1/2 cup pitted green olives
  • 1/3 cup minced fresh chives

For the dressing

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Instructions
 

  • Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and set aside.
  • To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
  • Add defrosted shrimp to a bowl with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper and 1/2 tsp garlic powder. Stir and set aside. Turn a medium-sized frying pan to medium-high heat. Once warm, turn to medium heat and add shrimp and cook 2-3 minutes per side until cooked through. Remove the shrimp and set aside.
    Deglaze the pan with juice of half a lemon and scrape the yummy bits off the bottom of the pan. Then add the pasta to the pan and cook for a few 2-3 minutes to coat with the lemon juice. Set aside.
  • In a large mixing bowl toss gently together all of the salad ingredients and pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until ready to enjoy.

Video

Notes

  • If you can’t find cannellini beans, butter beans or navy beans would be delicious substitutes.
  • This recipe would be delicious as a meal prep salad!
  • If you don’t enjoy shrimp, substitute with 2-3 cups chopped cooked chicken.

Nutrition

Calories: 654kcal | Carbohydrates: 57.6g | Protein: 39g | Fat: 31.5g | Saturated Fat: 7.4g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 18.9g | Cholesterol: 192.6mg | Sodium: 939.9mg | Fiber: 6.3g | Sugar: 6.6g
Review This Recipe Let us know how it was!
Angelina Spiropoulos

PHENOMENAL, as usual with any of Maria’s recipes! I modified slightly with not including a couple of ingredients, and it was still 10/10! Can’t wait to make it again 🙂

Maria Koutsogiannis

This makes me so happy, thank you hunnie!!

Debbie K

5 stars
This is my first recipe I’ve made from your site and YUM!!! So flavorful and bright! I used a chickpea rotini for the additional protein/fiber. Gotta go and look for the next recipe I’m making!

Maria Koutsogiannis

YES QUEEN!!! So happy for you! I am so glad you loved the recipe.

CC

5 stars
Multiple times while eating my portion of this dish I exclaimed “oh my god” or “mmm jfc.” This was absolutely delicious. We added the minced shallot to the dressing so it softened a little since we’re not raw onion texture people and it was SO good. Recommending this to every person I know.

Maria Koutsogiannis

This makes me so happy, thank you sweetie!

Guadalupe

Hi Maria, I can’t eat shrimp.
What would be a good protein substitute ??

Maria Koutsogiannis

Chicken!

Sophie Morrow

5 stars
This one is one of my favs! I made it for my family and EVERYONE LOVED it! Very rare for my family! 100/10 meal. A PERFECT summer pasta salad too! So light but filling!

Maria Koutsogiannis

Thank you so much for the love sweetie!!!

Catherine

5 stars
This looks delicious. Making it this week! Where did you get your big beautiful serving bowl? I love that it’s wide but shallow.

Maria Koutsogiannis

This is from Farmhouse Pottery!!!

Mimi Rippee

This is a perfect pasta salad. I love beans with pasta, and the other ingredients are all wonderful.
http://www.chefmimiblog.com

Maria Koutsogiannis

Thank you soo much!!!!!

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