This Italian shrimp pasta salad is delicious and flavorful summer dish. It is loaded with veggies and topped with creamy homemade dressing. Perfect for an easy lunch, family dinner, or to take on picnics.
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
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.