Shrimp Pasta Salad
A fresh and flavorful shrimp pasta salad perfect for a quick lunch or light dinner, combining tender shrimp, pasta, and vibrant vegetables.
Ingredients
Pasta
- 0.5 pound bow-tie (farfalle) or orecchiette pasta (or other short pasta)
- Salt Salt
- 2 pounds small frozen, cooked and peeled shrimp (preferably pink Maine shrimp)
- 1 diced red bell pepper
- 1 diced red onion
- 1 minced clove garlic
- 1 cup chopped basil leaves (loosely packed)
- 1/3 cup extra virgin olive oil
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon red chile flakes
- Black pepper to taste Black pepper
Instructions
- Defrost shrimp in cold water and keep chilled.
- Cook pasta in salted boiling water until al dente, rinse in cold water, drain, and transfer to a large bowl.
- Rinse shrimp, drain, and add to pasta. Mix in remaining ingredients and gently combine.
- Chill the salad for at least an hour before serving.
Notes
For best flavor, let the salad chill for at least an hour before serving.