Mediterranean Shrimp Pasta Salad(Make-Ahead Friendly)

Name: Mediterranean Shrimp Pasta Salad(Make-Ahead Friendly)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 pound medium shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 8 ounces farfalle (bowtie) pasta; 1 cup diced cucumber; 1 cup halved cherry tomatoes; 3/4 cup roasted red peppers (chopped); 1/4 cup sliced Kalamata olives; 1/4 cup finely diced red onion; 1/2 cup cubed feta cheese; 1/4 cup toasted pine nuts; 1/4 cup chopped fresh parsley; 1/3 cup olive oil; 3 tablespoons red wine vinegar; 2 tablespoons water; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon fine sea salt; Black pepper (to taste)

This Mediterranean Shrimp Pasta Salad is a twist on a classic summer salad. Farfalle pasta is tossed with seasoned pan-seared shrimp, cucumber, cherry tomatoes, roasted red peppers, Kalamata olives, feta, and toasted pine nuts, all coated in a bright red wine herb vinaigrette. No mayo, ready in 30 minutes, and it gets better as it sits.

Prep20 min
Cook10 min
Total30 min
Makes6 servings
Calories440

Ingredients

6 servings

For the shrimp:

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper

For the salad:

8 ounces farfalle (bowtie) pasta
1 cup diced cucumber
1 cup halved cherry tomatoes
3/4 cup roasted red peppers (chopped)
1/4 cup sliced Kalamata olives
1/4 cup finely diced red onion
1/2 cup cubed feta cheese
1/4 cup toasted pine nuts
1/4 cup chopped fresh parsley

For the dressing:

1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon fine sea salt
Black pepper (to taste)

Method

1
Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package directions.
2
Drain and run it under cold water for a few seconds to stop the cooking. Set aside to cool completely.
3
Dry shrimp well with paper towels and place in a bowl. Add olive oil, paprika, garlic powder, salt, and pepper and toss until the shrimp are evenly seasoned.
4
Heat a large pan over medium-high heat. Cook the shrimp for 1-2 minutes per side, until no longer translucent and cooked through. Transfer to a plate and let cool.
5
In a small bowl or jar, whisk together olive oil, vinegar, water, honey, mustard, oregano, basil, salt, and pepper until well combined.
6
Place the cooled pasta, shrimp, cucumber, cherry tomatoes, roasted red peppers, olives, red onion, feta, pine nuts, and parsley in a large bowl. Pour the dressing over and toss gently.
7
Give the salad a taste and add more salt, pepper, or vinegar if desired. Serve chilled or slightly cool.

Notes

Farfalle is my favorite shape here but rotini, penne, or fusilli all hold up well in this salad. Just stick to a short pasta with some texture so the dressing has something to cling to. Do not skip toasting the pine nuts. Two minutes in a dry pan until they turn golden makes a real difference in both flavor and crunch. If you are using larger shrimp, cut them in half after cooking so you get a good mix of shrimp and pasta in every bite. The salad tastes even better after 15 to 20 minutes in the fridge before serving. It gives the pasta time to soak up the dressing and lets the flavors come together. Leftovers keep in an airtight container in the refrigerator for up to 2 days. The shrimp are the limiting factor here, so if you want to stretch it longer, store the shrimp separately and add them fresh each day.