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Fresh Shrimp Pasta Salad with Zesty Lemon Dill Dressing

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A light, refreshing pasta salad featuring shrimp, fresh veggies, and a bright lemon dill dressing, perfect for summer meals and gatherings.

Ingredients

Scale
  • 8 ounces (225g) pasta (rotini, bowtie, or penne)
  • 1 pound (450g) fresh shrimp, peeled and deveined (medium-sized, cooked or raw)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/4 cup fresh dill, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to cool. Set aside to drain fully.
  2. If using raw shrimp, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper. Cook shrimp about 2 minutes per side until pink and opaque. Remove from heat and let cool slightly. If using pre-cooked shrimp, thaw and pat dry.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Adjust seasoning as needed.
  4. Halve cherry tomatoes, dice cucumber, finely chop red onion (if using), and roughly chop fresh dill.
  5. In a large bowl, gently toss cooked pasta, shrimp, cherry tomatoes, cucumber, red onion, and dill. Pour dressing over salad and toss gently to coat evenly.
  6. Cover and refrigerate for at least 20 minutes before serving to allow flavors to meld. Stir gently before serving.

Notes

Use wild-caught shrimp if possible for better texture and flavor. Rinsing pasta under cold water stops cooking and prevents clumping. Avoid overcooking shrimp to keep them tender. Dressing can be shaken in a jar for easy mixing. Salad tastes better after chilling for a few hours. Store leftovers in an airtight container in the fridge for up to 2 days. For gluten-free, substitute pasta with gluten-free pasta. Variations include adding feta, jalapeño, or swapping shrimp for scallops or tofu.

Nutrition

Keywords: shrimp pasta salad, lemon dill dressing, summer salad, easy pasta salad, seafood salad, light meal

Find it online: https://evabakery.com/fresh-shrimp-pasta-salad-recipe-easy-zesty-lemon-dill-dressing-for-summer/