It is getting hot here! So, it’s salad time. My delicious, colourful Italian shrimp pasta salad with creamy homemade Italian dressing is amazing for an easy family dinner, lunch, or to take on picnics.
For me, on hot days, fresh salad like this shrimp pasta salad is the best choice for lunch or dinner. It is one of my go-to quick salad recipes.
Check also my Beetroot and Goats Cheese Salad.
Why We Love This Recipe
Fresh: This recipe full of fresh ingredients.
Creamy: The homemade salad dressing is super creamy and delicious.
Easy and simple: It comes together in no time.
Customizable: Easy to customize the recipe to your liking (check the variations).
What’s In This Italian Shrimp Pasta Salad?
Let’s take a look at all the ingredients you will need to gather to make this recipe:
Salad
- Pasta: I used bow-tie pasta because it is small; however, you can use any small-sized pasta.
- Veggies: Cucumber, cherry tomato, avocado, baby corn, carrot, radish, parsley and bell pepper. However, you can add any veggies you like.
Shrimp
- Shrimps: Fresh or frozen shrimps will work in this recipe.
- Butter: Sometimes I use oil, but butter gives a better taste.
- Seasoning: Paprika, onion powder, black pepper and salt.
For the Dressing
- Mayonnaise and Greek yoghurt: This combination makes a deliciously creamy dressing.
- Dijon mustard: It gives the dressing a strong and spicy flavour.
- Olive oil: For better flavour, use a good quality extra virgin olive oil.
- Cider vinegar: You can replace it with balsamic vinegar if you like.
- Seasoning: Salt, ground black pepper, cumin, and Italian herbs.
How To Make Italian Shrimp Pasta Salad?
One (Cooke The Pasta): Cook the pasta in salted water according to the package instructions to al dente. Drain and rinse with cold water, then set aside.
Two (Prepare The Veggies):
- Cook baby corn for 5 minutes in boiling water.
- Chop avocado, cucumber, carrot, and bell pepper.
- Cut the cherry tomato into halves.
- Slice radish and finely chop the parsley.
Three (Cook The Shrimp): Pat the shrimp dry with a paper towel and season with paprika, salt, black pepper, and onion powder. Next, heat the butter in a skillet over medium heat, then cook the shrimps for 2-3 minutes on each side, then turn off the heat.
Four (Make The Creamy Dressing): In a bowl, mix all the dressing ingredients well.
Five (To Serve): Arrange the veggies, pasta and shrimps on a serving plate, and top with the dressing.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- I love this salad also with feta, cheddar or parmesan.
- You can replace greek yoghurt with plain yoghurt or sour cream.
- If I don't have shrimp in the fridge, I use other meat such as chicken, steak, crab meat or scallops as an alternative to shrimp.
- Substitute vinegar for lemon or lime juice.
- Try adding olives, chopped mint, cilantro (coriander), chopped dill, spring onion or basil leaves to create a Mediterranean flavour.
Expert Tips!
- If you would like to add in extra veggies, you can add fresh spinach leaves, spring onion, broccoli, mushrooms, celery or peas.
- You can use fresh or frozen shrimp in this recipe.
- I prefer to use small pasta shapes like bow-tie or elbow pasta, so all the ingredients are the same size. I don’t recommend using big pasta shapes.
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- If you like seafood pasta salad, you can add crab meat to this recipe, making it even more delicious.
- To save time, you can use pre-cooked shrimp.
How To Serve
For me, I usually serve this dish with Vegetable Stir Fry With Egg, Fried Chicken Thighs, Chicken Kofta or Chicken Bolognese for lunch.
Or serve with Indian Chicken Curry, Parmesan Crusted Chicken Breast or Creamy Garlic Chicken Thighs for dinner.
Recipe FAQs
You can serve this salad next to any main dish you like or with some roasted veggies.
Yes, you can. If you like pesto, then you will love the pesto shrimp pasta salad. You can use pesto instead of the creamy Italian dressing; it will give you a completely different taste but still delicious.
Yes, you can. In this case, you don’t need to cook the shrimps, just sprinkle the seasonings over them and mix well.
No. This recipe is cold shrimp pasta salad; unfortunately, you can't reheat it.
Yes, you can make this salad 2 days in advance; just keep it in the fridge. Add the avocado and the dressing just before serving.
Tools Used In Making This Recipe
- Pot: To cook the pasta.
- Colander: To drain the pasta.
- Large bowl: To mix all the salad ingredients in.
- Serving platter or large serving bowl.
Related Salad Recipes
If you are looking for other delicious salad recipes, I suggest these recipes below:
Mediterranean couscous salad: This salad is delicious and bursting with Mediterranean flavours.
Smoked Salmon Pasta Salad: Creamy, delicious, and easy to make. Perfect for a light dinner.
Creamy tuna pasta salad: This salad is a light meal you can prepare in less than ten minutes.
Grilled chicken salad: This salad is loaded with fresh veggies such as cucumber, lettuce, tomatoes, onions, and avocados.
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Recipe Card
Italian Shrimp Pasta Salad
Ingredients
- 150 g pasta
- 1 cucumber , chopped
- ½ cup cherry tomato , cut into halves
- 1 avocado , chopped
- 100 g baby corn
- 1 bell pepper , chopped
- ½ cup radish , sliced
- ¼ cup parsley , chopped
For the shrimp
For the dressing
- ¾ cup mayonnaise
- ½ cup greek yoghurt
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon cumin
- ¼ teaspoon Italian herbs
- 1 teaspoon dijon mustard
- 2 tablespoon olive oil
- 2 tablespoon cider vinegar
Instructions
- Cook the pasta in salted water according to the package instructions. Drain and rinse with cold water, then set aside.
- Preparing the veggies: Cook baby corn for 5 minutes in boiling water, chop avocado, cucumber, carrot, and bell pepper. Cut the cherry tomatoes into halves. Finally, slice radish and finely chop the parsley.
- Cook the shrimp: Pat the shrimp dry with a paper towel and season with paprika, salt, black pepper, and onion powder. Next, heat the butter in a skillet over medium heat, then cook the shrimps for 2-3 minutes on each side, then turn off the heat.
- Make the dressing: In a bowl, mix all the dressing ingredients well.
- Serve: Arrange the veggies, pasta and shrimps on a serving plate, and top with the dressing.
Notes
- If you would like to add in extra veggies, you can add fresh spinach leaves, spring onion, broccoli, mushrooms, celery or peas.
- You can use fresh or frozen shrimp in this recipe.
- I prefer to use small pasta shapes like bow-tie or elbow pasta, so all the ingredients are the same size. I don’t recommend using big pasta shapes.
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- To save time, you can use pre-cooked shrimp.
- I love this salad also with feta, cheddar or parmesan.
- You can replace greek yoghurt with plain yoghurt or sour cream.
- If I don't have shrimp in the fridge, I use other meat such as chicken, steak, crab meat or scallops as an alternative to shrimp.
- Substitute vinegar for lemon or lime juice.
- Try adding olives, chopped mint, cilantro (coriander), chopped dill, spring onion or basil leaves to create a Mediterranean flavour.
- If you like seafood pasta salad, you can add crab meat to this recipe, making it even more delicious.
Camila
Salad is my favourite dish ever, and this salad is just what I love the most; pasta and shrimp. By the way, this is the best recipe for summertime meals.
Jeanie
I just made this pasta salad recipe. I've never made it before; It is so delicious. I definitely will be making it again. This recipe is so simple to follow.
Linda
This dish looks amazing. I’m always looking for new pasta recipes and I can't wait to make this dish!