Easy Cold Shrimp Pasta Salad
This shrimp pasta salad with vinaigrette is a perfect side dish, lunch or party food! It has all the good stuff: bowtie pasta, grape tomatoes, zucchini and shrimp, all tossed in a yummy pesto vinaigrette.
It is a little different than your average pasta salad, but isn’t it fun to mix it up sometimes? Make it ahead and serve it cold, straight from the fridge.
The Best Cold Shrimp Pasta Salad (It’s All About the Dressing)
Pasta salad, in general, is one of my favorite summer snacks. You can load them up with fresh veggies and you have a refreshing snack in the fridge whenever you want!
This recipe is the best shrimp pasta salad I have tried. I think it is really all about that dressing you use! The dressing for this recipe is super bright, flavorful and easy to make.
Of course, you can purchase a premade Italian style dressing. But there is just something special about making it on your own.
I also use a canned, already prepared pesto for this recipe. You can find it in the pasta aisle at your grocery store by the other sauces. I always keep a can on hand. It is great to add to soups, sauces and dressings like this one!
As with most recipes, you can use this as a base to add more things that you love. Feel free to add any additional veggies to this yummy pasta salad.
Why You’ll Love This Simple Shrimp Pasta Salad
- A bright pesto vinaigrette. Apple cider vinegar, Dijon, garlic and pesto make a dressing that is fresh and full of flavor.
- Quick to prep. About 10 minutes of hands on work once the pasta is cooked, plus at least an hour in the fridge.
- Made to serve cold. It is perfect for making ahead for parties, picnics and lunches.
- Easy to customize. Use it as a base and add more of the veggies you love.
Ingredients You’ll Need
Here is what goes into this cold shrimp pasta salad and the pesto vinaigrette. Exact amounts are in the recipe card below.
- Bowtie pasta: Half a pound, cooked, drained and cooled. The little folds in the middle of each bowtie catch the dressing, so every bite is flavorful. Cook it just to al dente, since the pasta softens a little more as it sits in the vinaigrette.
- Cooked shrimp: Half a pound, cold and roughly chopped. Buy cooked, peeled and deveined shrimp to save time. Chopping them means you get shrimp in every forkful. If you buy frozen cooked shrimp, thaw them in the fridge overnight and pat them dry so they don’t water down the salad.
- Zucchini: One small zucchini, ends removed and thinly sliced. It stays raw and crisp. Small zucchini are more tender and have fewer seeds than large ones.
- Grape tomatoes: One pint, sliced in half. They add sweet, juicy bursts and lots of color. Look for firm, shiny tomatoes, and slice them so the cut sides soak up the dressing.
- Apple cider vinegar: The bright, tangy base of the vinaigrette. It is milder and a little fruitier than white vinegar.
- Garlic: One clove, minced as finely as you can so it spreads evenly through the dressing.
- Olive oil: Carries the flavors and coats the pasta. A good extra virgin olive oil tastes best in an uncooked dressing.
- Dijon mustard: Adds tang and helps the oil and vinegar blend together instead of separating.
- Granulated sugar: Just a tablespoon balances the sharp vinegar and mustard. Whisk until it dissolves so the dressing isn’t gritty.
- Kosher salt and black pepper: A quarter teaspoon of salt and five cracks of fresh pepper season the whole salad.
- Prepared pesto: Canned or fresh. A little goes a long way and gives the vinaigrette its herby, garlicky flavor.
How to Make Shrimp Pasta Salad
- Cook the pasta. Cook the bowtie pasta according to the directions on the box. Salt the water well, since it is your only chance to season the pasta itself. Rinse it with cold water and let it drain thoroughly. Rinsing stops the cooking and keeps the bowties from sticking together, and draining well keeps extra water from thinning the dressing.
- Prep the shrimp and veggies. Roughly chop the cold cooked shrimp into bite sized pieces, thinly slice the zucchini into rounds and cut the grape tomatoes in half. Keep everything about the same size as the bowties so it mixes evenly.
- Combine. Place the pasta, shrimp, zucchini and tomatoes into a large bowl. Set aside.
- Make the dressing. In a small bowl, whisk together the vinegar, garlic, olive oil, Dijon, sugar, salt, pepper and pesto. Keep whisking until it looks smooth and slightly thick, with no oil pooling on top.
- Toss. Pour the dressing over the pasta salad and toss until everything is well coated and glossy.
- Chill. Cover and place in the fridge for at least one hour. This gives the pasta time to soak up the vinaigrette and lets the flavors come together.
- Serve. Give it one more toss before serving, and enjoy it nice and cold. Taste it first, because pasta soaks up dressing as it chills, and add a pinch of salt or a splash of vinegar if it needs it.
Tip: If you don’t have cooked shrimp on hand, boil a half pound of shrimp or roast it until just done. Place the shrimp in the fridge to get nice and cold before adding it to the salad.
Ways to Customize Shrimp Pasta Salad
- Add more veggies. Red onion, scallions, bell pepper, roasted corn, celery and carrots are all great. It’s endless!
- Use a shortcut dressing. A premade Italian style dressing works when you are short on time.
- Try fresh pesto. Canned pesto is easy, but homemade or refrigerated pesto works too. Taste the dressing and add a little more if you love that basil flavor.
Shrimp Pasta Salad FAQs
- Can I make shrimp pasta salad ahead of time? Yes. It needs at least an hour in the fridge anyway, and you can make it the day before. Toss again before serving.
- How long does it keep? Store it covered in the fridge for 3 to 4 days. Don’t leave it out for more than 2 hours, or 1 hour on a hot day above 90°F.
- Can I use raw shrimp? Yes, cook it first. Boil or roast the shrimp until it turns pink and opaque, then chill it completely before adding it to the salad.
- Can I use store bought dressing? Yes. A premade Italian style dressing works, though the homemade pesto vinaigrette is what makes this salad special.
- Is this shrimp pasta salad served hot or cold? Cold. It chills for at least an hour, which makes it a refreshing side dish, lunch or party food.
- What can I add to shrimp pasta salad? Red onion, scallions, bell pepper, roasted corn, celery or carrots all work. Add whatever veggies you love.
- Where do I find canned pesto? In the pasta aisle of your grocery store, near the other sauces.
- Can I use a different pasta shape? Yes. Rotini, penne or small shells hold onto the dressing well.
- Can I freeze it? It is not a good salad for freezing. The zucchini and tomatoes turn watery and the pasta gets soft when thawed.
Shrimp Bow Tie Pasta Salad
Ingredients
- 1/2 pound bowtie pasta cooked, drained, and cooled
- 1/2 pound cooked shrimp cold, rough chop
- 1 small zucchini ends removed, thinly sliced
- 1 pint grape tomatoes sliced in half
Pesto Vinaigrette
- 1 1/2 teaspoons apple cider vinegar
- 1 garlic clove minced
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 5 cracks fresh black pepper
- 2 teaspoons prepared pesto canned or fresh
Instructions
- Place pasta, shrimp, zucchini, and tomatoes into a large bowl. Set aside.
- In a small bowl, whisk together all of the dressing ingredients. Pour dressing over pasta salad ingredients. Toss to combine. Cover, place in the fridge for at least one hour. Serve and enjoy!
Notes
Made this pasta salad? Leave a star rating in the recipe card and tell me what veggies you added in the comments below!
More Recipes You’ll Love
- Southwest Chicken Salad
- Swiss Chard Salad with Feta
- Easy Italian Pasta Salad
- Easy Shrimp Garden Pasta Recipe
- Shrimp Stuffed Yellow Squash
This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.
