Shrimp Pasta Salad Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cook pasta just shy of done; shock with cold water to stop. Dice onions, celery, and red pepper, toss rough. Whisk dressing with oil, lemon, sweetener, garlic, Dijon, salt, pepper. Mix pasta and veggies first. Stir in shrimp raw or pre-cooked, your call. Coat all in dressing, chill for 20-35 minutes. Flavors meld. Serve cold or room temp. Substitute shrimp with grilled chicken or chickpeas; swap lemon juice with lime or vinegar. Less sugar or honey if preferred. Watch pasta for bite, avoid mush. Dressing thickens if cold garlic lingers too long. Perfect for leftovers or quick weeknight fix, a salty sweet tang in every bite.
Prep:
12 min
Cook:
14 min
Total:
26 min
Servings:
8 servings
#American
#salad
#seafood
#quick meal
#make ahead
#weeknight dinner
Caught in a pasta salad rut? Tried tomato-heavy, mayo-slathered versions that fall flat? Step over those tired plates. I’ve beaten the bland with this shrimp pasta salad that snaps awake with fresh crunch and zesty dressing. Cooking pasta just to al dente balance, getting the timing right on shocking it in cold water to nail texture—tricky but worth it. Diced onion, celery, and bell pepper bring punch and crunch; skip the mushy fillers. Dressing packs tang with lemon and a whisper of sweetness from honey, rounded out with Dijon’s edge. Shrimp can be fresh off the pan or pre-cooked from your freezer stash. Chill until flavors jiggle and mingle. Relish the way sharp citrus cuts through sweet shrimp and crisp veg. Sidekick salads bore me; this one doesn’t.
Ingredients
- 12 ounces pasta, fusilli or rotini preferred
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 12 ounces cooked shrimp, peeled and deveined; or substitute grilled chicken breast, cubed
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, fresh squeezed; can swap lime juice or apple cider vinegar
- 1 teaspoon honey or light brown sugar
- 2 small garlic cloves, minced
- 1 teaspoon Dijon mustard
- salt and freshly ground black pepper to taste
About the ingredients
Pasta matters—fusilli or rotini trap bits of dressing and veggies well; spaghetti and penne don’t mingle as happily. If out of shrimp, use cubed grilled chicken or fat chickpeas for plant-based. Lemon juice can be replaced with lime or a mild vinegar like apple cider for subtle twists. Olive oil should be decent quality, vegetal and peppery notes land in dressing for complexity. Honey offers just a touch of sweetness; sub with light brown sugar or omit if you like sharper finishes. Garlic—mince finely; raw garlic can overpower if left too long in dressing. Onion can be red, white, or sweet; choose depending on your pungency tolerance. Celery adds crunch; omit only if texture a problem. Red bell pepper swaps for yellow or orange just fine, trading one type of sweetness for another. Salt and pepper—season to your taste but keep enough to draw out flavors. Chill isn’t just for coolness; helps marry dressing and soften bite in a good way, don’t skip.
Method
- Boil salted water, dump pasta in. Stir frequently. Pull out just before fully tender; tiny resistance left. Strain; rinse under cold water until pasta looks dull and stops steaming. This halts cooking and rinses starch that’d clump dressing.
- Toss diced onion, celery, red pepper into a roomy bowl. No need for perfect cubes; rustic look works. Give a quick stir.
- In a small bowl, vigorously whisk olive oil, lemon juice, honey, minced garlic, Dijon mustard, plus salt and pepper. Garlic should smell sharp but not harsh; if too intense, let sit a few minutes before mixing into salad.
- Add pasta to the vegetable bowl. Fold gently, coating evenly. Important to combine before shrimp to avoid over-tossing delicate seafood.
- Stir in shrimp or chicken if swapping. Prefer shrimp warm? Add just off heat, toss quickly to warm through but don’t cook more.
- Pour dressing over mixture. Toss carefully; pasta should glisten, vegetables retain crispness, shrimp remain plump. Overmixing squashes texture.
- Cover bowl; refrigerate minimum 20, ideally 30-35 mins. Flavors marry nicely. If rushed, 15 minutes hits base but deeper taste needs wait.
- Serve cold or slightly chilled. Leftovers hold next day, flavors deepen but pasta softens—avoid soaking too long to keep bite.
Cooking tips
Boiling pasta is deceptively simple but critical. Salt your water heavily; tastes like the sea. Gives pasta base seasoning and enhances flavor. Stir frequently once pasta hits water; helps stop strands sticking. Don’t overcook; look for a tiny resistance when bitten or broken; better too firm than mush. Rinse under cold tap until pasta loses heat and surface starches rinse away. This halts cooking and stops sticking. Vegetables get tossed first with pasta to start melding before shrimp hits; otherwise, you risk breaking shrimp while mixing aggressively. Dressing whisked till emulsified—oil and lemon don’t naturally mix; a firm whisk creates a creamy look. Garlic intensity changes with time; if too sharp, let dressing rest or add garlic later. Integrate shrimp last to keep plumpness and avoid tough texture. Toss gently; smashing shrimp ruins texture and looks. Chill minimum 20 minutes; patience here pays off. Overchilling risks pasta soggy but 30-35 mins optimal. Serve cool, not fridge cold; flavors pop better at near room temp. Leftovers are great but don’t drown in dressing; keep textures contrasty.
Chef's notes
- 💡 Boil pasta in heavily salted water; tastes closer to ocean saltiness. Keep stirring so strands don’t stick, especially fusilli clump early. Pull out at al dente feel—tiny bite resistance; important or mush later. Rinse fast under cold water until no steam rises and surface starch washes off. Stops pasta cooking and keeps dressing from clumping.
- 💡 Veggies diced rough—rustic texture better here. Onion, celery, red bell pepper provide layers of crunch and bite. No need for perfect cubes; uneven bits add character, prevent mush and watery salad. Toss veggies first with pasta before adding shrimp; folding helps veggies stay crisp, shrimp delicate muscles don’t break down.
- 💡 Whisk dressing separately, oil plus lemon juice, honey or light sugar, minced garlic, Dijon, salt pepper. Garlic intensity varies; if sharp scent makes eyes water, let sit a few minutes before mixing salad. Dressing should lightly coat pasta, no heavy pool. Shake oil and lemon often to keep emulsified texture—not watery dressing but not thick goop either.
- 💡 Add shrimp last; raw or cooked works though warm shrimp needs just quick toss off heat to avoid rubbery bite. Grilled chicken or chickpeas swap well. Avoid stirring too aggressively after shrimp in; smashing ruins shrimp texture. Dress salad after mixing shrimp to prevent soggy layers and keep shrimp plump.
- 💡 Chill salad covered minimum 20 minutes, ideally 30-35. Flavor melding happens but overchill risks soft pasta. Keep fridge temps in mind; cold garlic can thicken dressing, slightly dull flavors at first. Bring bowl near room temp before serving if you want brightness and aroma popping. Leftovers taste different but maintain good texture if not soaked in dressing.
Common questions
How long to cook pasta for this salad?
Watch pasta closely; al dente means still tiny bite. Cook 1-2 min less than package. Stop heat, rinse cold to kill carryover cooking. Texture matters here.
Can I use frozen shrimp?
Yes, thaw fully before adding. Cooked shrimp easier, toss warm quickly if preferred. Raw shrimp need extra care heating but avoid overcook rubbery.
Why does dressing thicken in fridge?
Garlic and cold mix cause emulsions to settle. Dressing can get pasty or thick. Let sit out briefly or whisk again before tossing salad.
How to store leftovers?
Keep covered, fridge only. Consume within a day or two. Avoid soaking pasta too long; keeps bite. Re-toss gently if dressing separates after storage.
