Shrimp and Veggie Pasta Salad Recipe

Pasta: Any short pasta will work, such as penne, fusilli, or rotini, providing a sturdy base for the salad.

Shrimp: Fresh, peeled, and deveined shrimp add a succulent and protein-rich element to the salad.

Cherry tomatoes: These small, sweet tomatoes add a burst of color and flavor.

Cucumber: Diced cucumber adds a refreshing crunch to the salad.

Red onion: Finely chopped red onion provides a sharp, tangy bite.

Olive oil: Used in the dressing, it adds richness and helps meld the flavors together.

Lemon juice: Freshly squeezed lemon juice adds a bright, zesty flavor to the dressing.

Salt: Enhances the overall flavor of the dish.

Black pepper: Freshly ground black pepper adds a bit of heat and depth.

Fresh basil: Chopped fresh basil adds a fragrant, herbal note to the salad.

To ensure your shrimp are perfectly cooked and not rubbery, bring the water to a rolling boil before adding the shrimp. Once added, keep a close eye on them and remove them from the heat as soon as they turn pink and opaque, which usually takes about 3-4 minutes. Immediately transfer them to an ice bath to stop the cooking process and maintain their tender texture.

• any short pasta - Substitute with whole wheat pasta: Adds more fiber and nutrients while maintaining a similar texture.

• peeled and deveined shrimp - Substitute with grilled chicken breast: Provides a similar protein content and can be seasoned similarly.

• halved cherry tomatoes - Substitute with grape tomatoes: Similar size and sweetness, making them an easy swap.

• diced cucumber - Substitute with zucchini: Offers a similar crunch and mild flavor.

• finely chopped red onion - Substitute with green onions: Milder in flavor and adds a nice color contrast.

• olive oil - Substitute with avocado oil: Has a similar healthy fat profile and a mild flavor.

• freshly squeezed lemon juice - Substitute with lime juice: Provides a similar acidity and freshness.

• salt - Substitute with soy sauce: Adds a salty flavor along with a bit of umami.

• freshly ground black pepper - Substitute with white pepper: Offers a similar spiciness but with a slightly different flavor profile.

• chopped fresh basil - Substitute with fresh parsley: Adds a fresh, herbaceous note that complements the other ingredients.

• To store your Shrimp and Veggie Pasta Salad, transfer it to an airtight container. Ensure the container is sealed properly to maintain freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. Before serving, give it a good toss to redistribute the dressing and flavors.
• If you plan to freeze the salad, it's best to do so without the cucumber and cherry tomatoes, as they can become mushy upon thawing. Instead, add these fresh ingredients just before serving.
• To freeze, portion the salad into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the containers with the date and contents. The salad can be frozen for up to 1 month.
• When ready to enjoy, thaw the salad in the refrigerator overnight. Once thawed, add fresh cucumber and cherry tomatoes.
• For best results, refresh the salad with a little extra olive oil and lemon juice before serving to enhance the flavors.
• Always check the salad for any off smells or textures before consuming, especially if it has been stored for an extended period.

• Gently warm the shrimp and veggie pasta salad in a skillet over low heat. Add a splash of olive oil to prevent sticking and to enhance the flavors. Stir occasionally until just warmed through, being careful not to overcook the shrimp.

• Use a microwave-safe dish to reheat the salad. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the salad is evenly warmed.

• For a quick refresh, place the salad in a heatproof bowl and set it over a pot of simmering water, creating a double boiler effect. Stir occasionally until the salad is warmed to your liking.

• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without reheating.

• To revive the flavors, drizzle a bit more lemon juice and olive oil over the salad before serving. This can help brighten the taste and add a fresh touch to the leftovers.

• Large pot: Used to cook the pasta and shrimp.

• Colander: Used to drain the cooked pasta and shrimp.

• Large mixing bowl: Used to combine the pasta, shrimp, and vegetables.

• Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: Used to mix the dressing ingredients together.

• Chef's knife: Used to chop the vegetables and basil.

• Cutting board: Used as a surface for chopping the vegetables and basil.

• Measuring cups: Used to measure the pasta, vegetables, and olive oil.

• Measuring spoons: Used to measure the lemon juice, salt, and black pepper.

• Tongs: Used to handle the shrimp while cooking.

• Serving spoon: Used to toss the pasta salad and serve it.

Cook pasta in advance: Prepare the pasta a day ahead and store it in the fridge to save time on the day of serving.

Use pre-cooked shrimp: Opt for pre-cooked shrimp from the store to eliminate the need for boiling and cooling.

Pre-chop vegetables: Dice the cucumber, halve the cherry tomatoes, and chop the red onion in advance to streamline assembly.

Make the dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper and store in a jar for quick use.

Batch cook: Double the recipe and store leftovers for a quick meal later in the week.