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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?
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.
You can make this a day ahead. Store it for up to 2 days in an airtight container in the refrigerator.
small red onion, finely chopped
Juice of 2 limes
plus 1 Tbsp. kosher salt, divided, plus more
cavatappi
shrimp, peeled, deveined, tails removed
red bell pepper, seeds and ribs removed, finely chopped
halved cherry tomatoes
coarsely chopped fresh cilantro
Old Bay seasoning
extra-virgin olive oil
Let me know how it went in the comments below.
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