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Garlic Herb Shrimp Pasta Salad

This garlic herb shrimp pasta salad combines juicy seasoned shrimp, tender rotini, crisp broccoli, colorful bell peppers, tomatoes, olives, cheese, and a bright homemade garlic herb dressing. Chilled before serving, it makes a fresh and satisfying seafood lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 6 persons
Course: Main Course, Salad
Cuisine: American, Italian-Inspired
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 cup green olives
  • 1/2 cup black olives
  • 1 cup mozzarella or cheddar cheese cubes
  • 1/2 cup pepperoncini, sliced, optional
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • Salt, to taste
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Italian seasoning
  • 1 tsp garlic, minced
  • 1/2 tsp dried parsley
  • 1/2 tsp black pepper
  • Salt, to taste

Equipment

  • large pot
  • Colander
  • large skillet
  • large mixing bowl
  • whisk
  • Tongs or silicone spatula

Method
 

  1. Cook the rotini according to package directions until al dente. Drain and rinse under cold water, then set aside to cool completely.
  2. Toss the shrimp with 2 tablespoons olive oil, Italian seasoning, garlic powder, black pepper, and salt until evenly coated.
  3. 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. Blanch the broccoli florets for 2 to 3 minutes. Immediately rinse under cold water and drain well to keep them crisp and colorful.
  5. 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. 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 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. 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.

Notes

Rinse the cooked pasta under cold water and let it cool completely before assembling the salad.
Cook the shrimp only until pink and cooked through so they stay tender.
Blanch the broccoli briefly, then cool it immediately under cold water to help preserve its crisp texture and bright color.
Drain the broccoli thoroughly before adding it to the salad.
Whisk the dressing well before pouring it over the pasta salad.
Chill the finished pasta salad for 30 to 60 minutes so the garlic herb flavors can develop.
Toss the salad gently again just before serving.