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cold shrimp pasta salad has all the good stuff - bowtie pasta, grape tomatoes, zucchini, and shrimp all tossed in a yummy pesto vinaigrette

Shrimp Pasta Salad

Prep Time 10 minutes
Servings 6 servings
Author Dana DeVolk


  • 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


  1. Place pasta, shrimp, zucchini, and tomatoes into a large bowl. Set aside.

  2. 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!

Recipe Notes

Feel free to add any additional veggies to this yummy pasta salad!