Southern Shrimp Pasta Salad

Southern charm meets beachy vibes in this refreshing shrimp pasta salad, where plump shrimp, bow-tie pasta, and crunchy veggies come together in perfect harmony.

The zesty dressing, loaded with fresh herbs and a hint of spice, elevates this dish to a whole new level of deliciousness.

Ready Time

25 mins

Yields

5 servings

Ingredients

1 pound large shrimp, peeled and deveined
1 cup uncooked bow-tie pasta
2 cups mixed greens
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1 cup Kalamata olives, pitted
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1/2 teaspoon paprika
Salt and pepper to taste

Instructions

Cook the bow-tie pasta according to package instructions until al dente, then drain and set aside to cool.

In a large skillet, heat the olive oil over medium-high heat.

Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.

Let cool, then chop into bite-sized pieces.

In a large bowl, combine the cooled pasta, mixed greens, cherry tomatoes, cucumber, olives, feta cheese, parsley, and dill.

In a small bowl, whisk together the white wine vinegar, Dijon mustard, horseradish, and paprika.

Season with salt and pepper to taste.

Add the chopped shrimp to the pasta mixture and pour the dressing over the top.

Toss to combine, ensuring everything is well coated.

Chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Notes

Make sure to not overcook the shrimp – you want them to be pink and just cooked through, so 2-3 minutes per side should do the trick. If you’re using a different type of pasta, just cook it according to the package instructions until it’s al dente.

You can customize this recipe to your taste by adding other veggies or nuts – some diced bell peppers or chopped pecans would be great additions.

Don’t be shy with the parsley and dill – they really make the flavors pop. If you’re planning to serve this at a picnic or outdoor gathering, make sure to keep it chilled and transport it in a cooler to prevent foodborne illness.

And don’t forget to taste and adjust the dressing as you go – you may want a bit more vinegar or mustard to your taste.

Finally, don’t be tempted to skip the chilling step – letting the flavors meld together in the fridge for at least 30 minutes will make all the difference. Serves 5, so feel free to adjust the ingredient quantities as needed for a larger or smaller crowd.