A dish that embodies the vibrant flavors of summer, perfect for barbecues, picnics, or a refreshing light dinner. This cold pasta salad brings together succulent shrimp and fresh vegetables, all tossed in a zesty dressing that lingers on the palate.
Ingredients
Scale:
8 ounces of fusilli or rotini pasta (uncooked)
1 pound of large shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 tablespoons lemon juice (freshly squeezed)
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
In a large pot of boiling salted water, add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and run under cold water to stop cooking. Set aside to cool completely.
In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until pink and opaque. Remove from heat and let cool.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until well combined.
In a large mixing bowl, combine the cooked pasta, sautéed shrimp, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. Gently fold together.
Pour the dressing over the salad mixture and toss gently until everything is evenly coated. Adjust seasoning if necessary.
Cover the salad and refrigerate for at least 30 minutes before serving.
