This Zesty Lemon Shrimp Pasta Salad is a refreshing burst of flavor, perfect for warm weather dining. Packed with juicy shrimp and fresh vegetables, it's both satisfying and light.
The star of the show is the shrimp; it’s quick to cook and absorbs flavors beautifully. Rotini pasta provides a hearty base and its twists hold the dressing well. Cherry tomatoes add sweetness and pop. Cucumber gives the salad a refreshing crunch, while red onion adds a mild pungency. Parsley brings a fresh, herby note. The olive oil and lemon juice dressing with lemon zest and garlic ensures a tangy, flavorful coating. Feta cheese adds a creamy, salty finish.
This salad pairs wonderfully with a crusty baguette or fresh sourdough. You might also consider serving it alongside grilled chicken or a simple green salad for a well-rounded meal.
Start off by cooking your rotini pasta according to the package instructions. Aim for al dente—firm to the bite—so it holds its own in the salad. Once cooked, drain it and rinse under cold water to stop the cooking process and cool it down.
Next, grab a skillet and heat 1 tablespoon of olive oil over medium-high heat. Toss in your shrimp, seasoning them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook them for about 2-3 minutes on each side, until they turn pink and opaque. Set them aside to cool.
While the shrimp cools, whisk together the rest of your olive oil, lemon juice, lemon zest, garlic, and the remaining salt and pepper in a small bowl to make your dressing. This will be the zesty heart of your salad.
In a large mixing bowl, combine your cooled pasta, shrimp, cherry tomatoes, cucumber, red onion, and parsley. Pour the dressing over the mix and toss everything to coat it evenly.
Finally, gently fold in the feta cheese, then let the salad chill in the refrigerator for at least 30 minutes. This resting time lets the flavors meld together beautifully.
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