Description
A refreshing blend of succulent shrimp, colorful vegetables, and pasta, perfect for summer gatherings.
Ingredients
- 8 oz pasta (e.g., fusilli or rotini)
- 1 lb shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- In a skillet, heat a bit of olive oil over medium heat. Cook the shrimp for 2-3 minutes on each side, until pink and cooked through. Remove from heat and let cool.
- In a large mixing bowl, combine the cooled pasta, shrimp, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added flavor, consider adding minced garlic or a splash of hot sauce while cooking the shrimp. Serve chilled for the best taste.
