Summer is the perfect season for light and refreshing dishes, and nothing embodies the vibrant flavors of the Mediterranean quite like a Mediterranean Shrimp Pasta Salad. This dish combines succulent shrimp with fresh vegetables, herbs, and a zesty, lemon-garlic dressing that elevates traditional pasta salad into a delightful culinary experience.
Ingredients
Scale:
8 oz. fusilli or penne pasta
1 lb. large shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red or yellow), diced
1/2 red onion, finely chopped
1/2 cup black olives, sliced
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1/4 cup olive oil
2 tbsp lemon juice (freshly squeezed)
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper, to taste
Instructions
Cook the pasta according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to cool, preventing the pasta from sticking together.
While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon of olive oil, ensuring the oil is hot but not smoking.
Add the shrimp to the skillet. Season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside on a plate to cool slightly.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, and basil. Ensure even distribution for a balanced flavor in every bite.
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create a smooth dressing.
Pour the dressing over the pasta mixture, add the cooked shrimp, and toss gently to combine all ingredients thoroughly.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a gentle toss to re-mix the ingredients. Adjust seasoning if necessary.
