Shrimp Pasta Salad

Pasta salad is practically the epitome of summertime foods—it’s simple, can be eaten warm or cold, and goes great with all the classic BBQ mains. That said, it can be easy to get into a pasta salad rut. If you’ve found yourself making the same macaroni salad over and over again, this is the recipe for you. It’s bright and zingy, with perfectly cooked (never tough or gummy!) shrimp. I took inspiration from classic Peruvian ceviche, with its lime- and fresh cilantro-forward flavor profile, and you’ll be glad to know you only need 8 simple ingredients to make this.

Take this to your next picnic or potluck, or enjoy the whole thing for yourself. Why not?

How To Make Shrimp Pasta Salad

INGREDIENTS

• Red Onion: I’m normally not a big fan of raw onions in a salad, so I devised a way to include them here that gets rid of their tough, bitter taste. Letting them sit in the lime juice and salt before gives them a bit of pickle-y flavor and brings out their natural sweetness.
• Lime Juice: Because this recipe has so few ingredients, it’s a good idea to use the highest quality you can. Jarred or bottled ones can’t always be trusted, but a lime can. Fresh is best here!
• Kosher Salt: This enhances the overall flavor of any pasta salad by bringing out the natural taste of each ingredient without adding any bitterness. I prefer kosher salt because it's much easier to not overdo it, but you can go to another if you use a lighter hand.
• Cavatappi: The combination of starchy pasta and bright, flavorful shrimp is a match made in heaven. I like cavatappi, but you can replace it with any other similarly sized pasta shape.
• Shrimp: You’re going to want to go for larger, juicier fresh shrimp for this recipe. Frozen just won’t do.
• Red Bell Pepper: This veggie is crisp and sweet and adds such a beautiful color to the whole dish. How can you say no to a little splash of red?
• Cherry Tomatoes: Speaking of a pop of red! When perfectly ripe, these babies are little bursts of juicy flavor that provide a different kind of acidity that complements the already tart dressing.
• Old Bay Seasoning: This is bold and filled with a variety of spices that give our salad a familiar coastal note.
• Olive Oil: Unlike more mayo-heavy salads, this one uses olive oil instead. Like I said for the fresh lime juice above, this is definitely the time to use the good stuff. Check out our ranking of the best (and worst) olive oils if you’re looking for a new option.

STEP-BY-STEP INSTRUCTIONS

Though this recipe does come together quickly, you don’t want to rush these first few steps, so make sure to give yourself adequate time. First, place the onions in a bowl and add the lime juice and salt. This creates what’s referred to as a “quick pickle,” and it will mellow the strong bold flavor of the onion. If you’re the type to regret eating onions (heartburn, etc.), this is a new trick up your sleeve. The longer you let them sit in the lime juice, the milder the flavor will be. I never want you to feel like you have to suffer to enjoy them—ergo, quick pickle, my friend!

In a large pot with salted boiling water, cook the pasta until al dente. Drain it, then lay it out to cool on a sheet tray. Once it’s cooled to the touch, tuck it in the refrigerator to give it a chill. While this is cooling down, you can cut all your veggies and prepare your shrimp.

Next up, cooking your shrimp. Here's the thing: Shrimp is SO easy to overcook, so set yourself up for success before they go into the pot. Make sure that before you start boiling your shrimp you have an ice bath ready for when the cooking is done. Then cook them for just 2 minutes. Cool it down in the ice water for the same amount of time. Pat it dry before adding it to the salad. You don’t want a watery shrimp salad! Finally, mix all the veggies, pasta, shrimp and seasonings together.

Everyone has a different salt preference, so salt to taste at the end as well. Enjoy!

The full list of ingredients and instructions can be found in the recipe below.

Storage

You can make this a day ahead. Store it for up to 2 days in an airtight container in the refrigerator.