Skip to Content

Zesty Shrimp Pasta Salad

With summer upon us, I thought I would share a family recipe with you this week. My Zesty Shrimp Pasta Salad recipe is perfect for hot and steamy summer nights, and afternoon gatherings. This recipe has been in my family for longer than I can remember. And is super versatile, easy to make and oh so good!

Overhead shot of Zesty Shrimp Pasta Salad in bowls.
ISO 560 50mm f/3.5 1/320

Zesty Shrimp Pasta Salad Ingredients

  • Spiral pasta (fusilli): is my favorite to use for this recipe but you can also use macaroni, penne, farfalle or any small pasta works well.
  • Salad shrimp: shrimp is my favorite choice but you can use any cooked protein in its place such as salami, chicken or pepperoni.
  • Provolone cheese: this was my husbands addition to the family recipe. I’ve also used cheddar and Swiss cheese in the past.
  • Cherry tomatoes: cherry tomatoes come in so many varieties that they are my go-to for this recipe, but you can also used diced Roma tomatoes.
  • Black olives: add a bit of tanginess and I would definitely miss them if they weren’t included here.
  • Jarred roasted red pepper: this is another addition made by my hubby, and it’s a great one.
  • Italian dressing: use your favorite!
  • Italian parsley: adding a bit of greenery is always a good thing.
Overhead shot of Zesty Shrimp Pasta Salad in large white bowl showing all ingredients.
ISO 400 50mm f/5.6 1/400

How To Make Pasta Salad

  • Cook pasta according to package directions and drain, and rinse under cold water. This helps stop the cooking process.
  • Add cooked pasta to a large bowl. Combine the shrimp, cheese, tomatoes, black olives, roasted red pepper and salad dressing.
  • Sprinkle fresh Italian parsley on top right before serving.
Overhead shot of combined Zesty Shrimp Pasta Salad.
ISO 360 50mm f/3.5 1/320

Zesty Shrimp Pasta Salad Tips

  • Our family prefers our pasta to have a little bite, so we cook our pasta to al dente. Plus as the salad sits it will absorb moisture and flavor.
  • Running the pasta under cool water also helps stop the cooking process and cools the pasta down so you can add the fresh ingredients without fear it will cook them.
  • This pasta salad is best made at least 24 hours in advance for the best flavor, which makes it perfect for a summer party or potluck.
  • If using salad shrimp, be sure to thaw the shrimp under running water then gently pat dry with paper towels to get as much moisture out as possible.
Close up of Zesty Shrimp Pasta Salad in serving bowls.
ISO 560 50mm f/4.0 1/320

Let’s Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Three quarter angle of Zesty Shrimp Pasta Salad in serving bowls.
ISO 800 50mm f/4.5 1/320
Overhead shot of Zesty Shrimp Pasta Salad in bowls.

Zesty Shrimp Pasta Salad

Yield: 8
Cook Time: 6 minutes
Additional Time: 15 minutes
Total Time: 21 minutes

Zesty Shrimp Pasta Salad made with fusilli pasta, salad shrimp, cherry tomatoes, black olives, provolone cheese, roasted red pepper and your favorite Italian dressing. Refreshing and easy to make.

Ingredients

  • 1 pound spiral pasta
  • 1 pound frozen salad shrimp, thawed
  • 8 ounce block provolone cheese, diced
  • 10 ounces cherry tomatoes, sliced in half
  • 1 2.25 ounce can sliced black olives, drained
  • 1 jarred roasted red pepper, diced, about 4 ounces
  • 1/2 cup Italian dressing
  • Salt and pepper to taste
  • Fresh Italian parsley, chopped

Instructions

    1. Cook pasta according to package directions and drain, and rinse under cold water. This helps stop the cooking process.
    2. Add cooked pasta to a large bowl. Combine the shrimp, cheese, tomatoes, black olives, roasted red pepper and salad dressing. Add salt and pepper to taste.
    3. Sprinkle fresh Italian parsley on top right before serving.

Notes

This recipe is best made 24 hours in advance for best flavor. And can be stored in the refrigerator in an airtight container for up to 3 days.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 101mgSodium: 862mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 18g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

Suggested Recipes

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe