This delightful dish combines succulent shrimp, al dente pasta, and vibrant vegetables, all enveloped in a zesty dressing that is perfect for warm weather gatherings.
Ingredients
Scale:
8 ounces of rotini or penne pasta
1 pound of cooked shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper (red or yellow), diced
1/2 red onion, finely chopped
1 cup corn (fresh or frozen)
1/3 cup olive oil
1/4 cup lemon juice (freshly squeezed)
1 tablespoon Dijon mustard
1 minced garlic clove
Salt and pepper to taste
1 teaspoon dried oregano
Fresh parsley, chopped (for garnish)
Parmesan cheese, grated (optional, for garnish)
Instructions
Start by cooking the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water.
While the pasta cooks, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
In a large mixing bowl, combine the cooled pasta, cooked shrimp, cherry tomatoes, cucumber, bell pepper, red onion, and corn. Stir gently to mix all the ingredients.
Pour the dressing over the pasta and shrimp mixture. Toss until everything is evenly coated in the dressing.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Before serving, toss the salad again and garnish with chopped parsley and grated Parmesan cheese, if desired.
