Shrimp Pasta Salad
Submitted by jenosus
Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThe secret weapon here is the poaching broth.
Instead of tossing the cooking liquid, you strain it and blend it with olive oil, white wine vinegar, and Dijon mustard into a vinaigrette that tastes like concentrated shrimp. Every bite of pasta carries that briny, garlicky flavor instead of just sitting in a generic dressing.
The shrimp poach in white wine with bay leaves, lemon, and red pepper flakes for just 3 to 5 minutes. A quick cold water rinse stops the cooking so they stay plump and snappy.
Fresh basil does the heavy work on the herb side, with parsley backing it up. Sweet peas, red bell pepper, and purple onion add crunch and color throughout.
This is a no-mayo pasta salad that actually gets better after chilling, which makes it ideal for picnics, potlucks, or weeknight meal prep.
Pro Tips
- Don’t skip rinsing the cooked pasta under cold water. It stops the cooking and washes off excess starch so the shells stay separate instead of clumping.
- Toss the pasta with the vinaigrette while it’s still slightly warm. Warm pasta absorbs dressing more effectively than cold.
- Add the shrimp last and toss gently. They’re delicate after poaching and will tear apart if you’re aggressive.
Variations
- Use rotini or fusilli instead of shells for more dressing-catching surface area.
- Add artichoke hearts and kalamata olives for a Mediterranean spin.
- Swap shrimp for crab meat for a more luxurious version that works beautifully with the same vinaigrette.
Ingredients
Directions
Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves and Red Pepper Flakes.
Bring To A Boil; Add Shrimp and Cook 3 To 5 Min.
Remove Shrimp From Broth, Reserving Broth.
Rinse Shrimp Under Cold Water.
Chill.
Peel and Devein. Set Aside. Strain Broth Mixture, Reserving ½ C. Liquid and Garlic. Discard Lemon, Onion and Bay Leaves. Add Reserved Liquid and Garlic, Oil, Vinegar and Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water and Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley and Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp and Toss Gently. Cover and Chill Thoroughly.
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