This shrimp pasta salad is an easy, colorful dish made with spiral pasta, tender salad shrimp, provolone cheese, cherry tomatoes, black olives, and roasted red peppers. Tossed with Italian dressing and finished with fresh parsley, this cold pasta salad is perfect for summer lunches, potlucks, picnics, and backyard gatherings.
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Why You'll Love This Recipe
Easy to make: This simple pasta salad comes together with a handful of ingredients and minimal prep.
Full of flavor: Italian dressing, briny black olives, and roasted red peppers bring plenty of flavor to every bite.
Great for gatherings: This recipe serves eight, making it a convenient side dish for potlucks, cookouts, and family get-togethers.
Make-ahead friendly: Prepare it ahead of time and refrigerate it until you're ready to serve.
Ingredients You'll Need
- Spiral pasta: Rotini is a great choice because its twists hold onto the Italian dressing. Other short pasta shapes will also work.
- Frozen salad shrimp: Thaw the shrimp completely and drain well before adding them to the salad.
- Provolone cheese: Cut an 8-ounce block into small cubes for a mild, savory flavor throughout the salad.
- Cherry tomatoes: Slice them in half to make them easier to eat and distribute throughout the pasta.
- Sliced black olives: Drain the olives before adding them for a salty, briny flavor.
- Roasted red pepper: Use one jarred roasted red pepper, about 4 ounces, diced into bite-sized pieces.
- Italian dressing: Your favorite bottled Italian dressing makes this recipe quick and easy.
- Salt and black pepper: Season to taste.
- Fresh Italian parsley: Chop the parsley and sprinkle it over the salad just before serving.
How To Make Pasta Salad
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and rinse under cold running water to stop the cooking process and cool the pasta.
- Prepare the ingredients. While the pasta cools, thaw and drain the salad shrimp, dice the provolone cheese and roasted red pepper, halve the cherry tomatoes, and drain the black olives.
- Combine the salad. Add the cooled pasta to a large mixing bowl. Add the shrimp, provolone cheese, cherry tomatoes, black olives, roasted red pepper, and Italian dressing. Toss gently until everything is evenly combined.
- Season and chill. Season with salt and black pepper to taste. Cover and refrigerate for about 30 minutes before serving, if time allows, to let the flavors come together.
- Garnish and serve. Sprinkle chopped fresh Italian parsley over the pasta salad just before serving. Toss again and add a little extra Italian dressing if needed.
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.
- Add the parsley at the end. This keeps the fresh herb looking bright and fresh.
What to Serve with Shrimp Pasta Salad
This cold shrimp pasta salad pairs well with grilled chicken, burgers, sandwiches, and other cookout favorites. Serve it alongside fresh fruit, a green salad, or grilled vegetables for an easy summer meal.
It's also a great addition to a potluck or picnic spread. Keep the salad chilled until serving time, especially when dining outdoors.
Storage Instructions
Store leftover shrimp pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and add a little extra Italian dressing if the pasta has absorbed much of the original dressing.
Because this recipe contains shrimp and cheese, don't leave it at room temperature for more than 2 hours, or more than 1 hour when temperatures are above 90°F. Discard leftovers that have been left out longer than these limits.
Frequently Asked Questions
Yes! You can make this salad up to 24 hours ahead of serving and refrigerate it until needed. The flavors have time to come together as it chills. Before serving, stir the salad and add a little more Italian dressing if it seems dry.
Absolutely. Rotini works well because its shape holds onto the dressing, but fusilli, bow-tie pasta, or penne are good alternatives. Cook the pasta according to the package directions and cool it completely before assembling the salad.
Yes. Small cooked shrimp work well in this recipe. If using larger cooked shrimp, chop them into bite-sized pieces. Make sure the shrimp are fully cooked, chilled, and drained before mixing them into the salad.
Mozzarella, Monterey Jack, or mild cheddar can work in place of provolone. Cut the cheese into small cubes so it distributes evenly throughout the salad.
Store it in an airtight container in the refrigerator and enjoy it within 3 days for the best quality. Keep it refrigerated between servings and avoid leaving it out for extended periods.
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Zesty Shrimp Pasta Salad
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, such as rotini
- 1 pound frozen salad shrimp, thawed and drained
- 8 ounces provolone cheese, cut into cubes
- 10 ounces cherry tomatoes, halved
- 1 can (2.25 ounces) sliced black olives, drained
- 1 jarred roasted red pepper (about 4 ounces), diced
- 1/2 cup Italian dressing, plus more as needed
- Salt and black pepper, to taste
- Fresh Italian parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold running water to stop the cooking process and cool the pasta completely.
- Add the cooled pasta to a large mixing bowl. Add the shrimp, provolone cheese, cherry tomatoes, black olives, roasted red pepper, and Italian dressing.
- Toss gently until the ingredients are evenly combined. Season with salt and black pepper to taste.
- Cover and refrigerate for 30 minutes before serving, if desired.
- Sprinkle with chopped fresh Italian parsley just before serving. Toss again and add more Italian dressing if needed.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 485Total Fat: 21gSaturated Fat: 7gUnsaturated Fat: 14gCholesterol: 102mgSodium: 753mgCarbohydrates: 48gFiber: 3gSugar: 5gProtein: 23g
*Nutrition information is an estimate and will vary.*
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