This is one of those shrimp recipes that tastes even better after a little time in the fridge. Juicy garlic herb shrimp, crisp vegetables, cheese, and tender pasta come together in a bright, tangy dressing, making it fresh, colorful, and perfect for an easy seafood lunch or dinner.
Why You’ll Love This Recipe
- Loaded with color and crunch. Bell peppers, broccoli, olives, and cherry tomatoes make every bite interesting.
- That garlic herb dressing. Tangy and well-seasoned, it ties everything together beautifully.
- Great for make-ahead meals. This salad tastes even better after chilling, making it ideal for prepping ahead.
- Feeds a crowd. Serves 6, making it perfect for potlucks or family gatherings.
Ingredients
For the Pasta Salad
- 1 lb rotini pasta
- 1 lb large shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ cup green olives
- ½ cup black olives
- 1 cup mozzarella or cheddar cheese cubes
- ½ cup sliced pepperoncini, optional
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
For the Garlic Herb Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1 tsp garlic, minced
- ½ tsp dried parsley
- ½ tsp black pepper
- Salt, to taste
How to Make Garlic Herb Shrimp Pasta Salad
1. Cook the pasta. Cook the rotini according to package directions until al dente. Drain and rinse under cold water, then set aside to cool completely.
2. Season the shrimp. Toss the shrimp with 2 tablespoons olive oil, Italian seasoning, garlic powder, black pepper, and salt until evenly coated.
3. Cook the garlic herb shrimp. Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, until pink and cooked through. Transfer to a plate and let cool slightly.
4. Prepare the broccoli. Blanch the broccoli florets for 2 to 3 minutes. Immediately rinse under cold water and drain well to keep them crisp and colorful.
5. Build the pasta salad. In a large bowl, combine the cooled rotini, broccoli, cherry tomatoes, red and green bell peppers, green olives, black olives, cheese cubes, and pepperoncini, if using.
6. Mix the garlic herb dressing. Whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, minced garlic, dried parsley, black pepper, and salt until well combined.
7. Add the shrimp. Add the cooked shrimp to the pasta salad. Pour the garlic herb dressing over everything and toss gently until the shrimp, pasta, and vegetables are evenly coated.
8. Chill and serve. Refrigerate the shrimp pasta salad for 30 to 60 minutes before serving. Give it another gentle toss before enjoying.
Tips for the Best Shrimp Pasta Salad
- Rinse the pasta under cold water. This stops the cooking process and cools it quickly so it’s ready to mix with the other ingredients.
- Blanch the broccoli briefly. A quick dip in boiling water followed by a cold rinse keeps it crisp and vibrant instead of dull and soft.
- Let the shrimp cool slightly before adding it to the salad. Warm shrimp can wilt the fresh vegetables.
- Chill for at least 30 minutes. This gives the dressing time to soak into the pasta and vegetables for the best flavor.
What to Serve with Garlic Herb Shrimp Pasta Salad
This salad works well as a light lunch on its own, or as a side dish alongside grilled meats at a cookout or barbecue.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, penne, bowtie, or fusilli would all work well in place of rotini.
How long will this salad keep?
Store covered in the refrigerator for up to 3 days for the best texture and flavor.
Can I make this ahead of time for a party?
Yes, this salad is ideal for making a few hours ahead, or even the night before, since the flavors continue to develop as it chills.
Garlic Herb Shrimp Pasta Salad
Ingredients
Equipment
Method
- Cook the rotini according to package directions until al dente. Drain and rinse under cold water, then set aside to cool completely.
- Toss the shrimp with 2 tablespoons olive oil, Italian seasoning, garlic powder, black pepper, and salt until evenly coated.
- Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, until pink and cooked through. Transfer to a plate and let cool slightly.
- Blanch the broccoli florets for 2 to 3 minutes. Immediately rinse under cold water and drain well to keep them crisp and colorful.
- In a large bowl, combine the cooled rotini, broccoli, cherry tomatoes, red and green bell peppers, green olives, black olives, cheese cubes, and pepperoncini if using.
- Whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, minced garlic, dried parsley, black pepper, and salt until well combined.
- Add the cooked shrimp to the pasta salad. Pour the garlic herb dressing over everything and toss gently until the shrimp, pasta, and vegetables are evenly coated.
- Refrigerate the shrimp pasta salad for 30 to 60 minutes before serving. Give it another gentle toss before enjoying for the best garlic herb flavor.
