Marinated Shrimp & Vegetable Pasta Salad Recipe
Description
This delightful pasta salad is a crowd-pleaser, with vibrant flavors from marinated shrimp, fresh vegetables, and tender bow tie pasta. I first tasted something similar at a baby shower many years ago, and it was such a hit that it quickly became one of my go-to potluck dishes. Now, that baby is 11 years old, and this salad still holds a special place in my recipe collection. Whether you’re preparing for a family gathering, potluck, or a light lunch, this dish is sure to impress. It’s easy to make, looks beautiful on the table, and tastes just as good the next day!
Category
One-Dish Meal
Keywords
Potluck, < 60 Mins, Beginner Cook, Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Bow tie pasta | 1 lb (16 oz) |
| Shrimp, cooked and peeled | 1/2 lb |
| Frozen artichoke hearts | 1 lb |
| Grape tomatoes, halved | 1 cup |
| Mozzarella cheese, fresh, marinated | 1 cup (or 1 small ball, quartered) |
| Bell pepper, diced | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 253 |
| Fat Content | 5 g |
| Saturated Fat | 2.1 g |
| Cholesterol | 91.3 mg |
| Sodium | 153.4 mg |
| Carbohydrates | 37.3 g |
| Fiber | 3.6 g |
| Sugar | 1.1 g |
| Protein | 15.1 g |
Instructions
-
Cook the Pasta
Begin by cooking the bow tie pasta according to the package directions. Once it’s al dente, drain and set aside to cool. To prevent the pasta from sticking, toss it with a little bit of olive oil while it cools. -
Prepare the Shrimp and Vegetables
If you haven’t already, cook and peel the shrimp. You can use pre-cooked shrimp for convenience or boil raw shrimp until they turn pink and opaque. Once cooked, chop the shrimp into bite-sized pieces.
Dice the bell pepper into small, bite-sized pieces, and halve the grape tomatoes. If you’re using frozen artichoke hearts, thaw them and cut them into smaller pieces if needed. -
Assemble the Salad
In a large mixing bowl, combine the cooled pasta, shrimp, artichoke hearts, grape tomatoes, and diced bell pepper. Add the mozzarella balls, cutting them into quarters for a better distribution throughout the salad. -
Toss with Dressing
Add your choice of salad dressing (a vinaigrette works well here, but you can use any dressing you prefer). Toss everything gently to ensure the ingredients are evenly coated in the dressing. -
Serve
After tossing, serve immediately, or refrigerate for about 30 minutes for the flavors to meld together. This salad can be enjoyed cold, making it perfect for a make-ahead dish.
Notes
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Mozzarella Tip: For the mozzarella, I use the small balls of fresh mozzarella that are marinated in olive oil, but if you can’t find them, regular fresh mozzarella can be substituted. Just chop it into small pieces, and if you’re using non-marinated mozzarella, consider adding a bit of olive oil and herbs to enhance the flavor.
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Shrimp Variation: If you’re not a fan of shrimp, feel free to swap it for grilled chicken or another protein of your choice.
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Make Ahead: This pasta salad can be made ahead of time and stored in the refrigerator for up to 2 days, which allows the flavors to develop even further.
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Perfect for Potlucks: This recipe yields about 10 servings, making it ideal for potlucks or a large family meal. It’s a great way to bring a refreshing and flavorful dish to the table without spending hours in the kitchen.
Conclusion
This Marinated Shrimp & Vegetable Pasta Salad is the perfect combination of fresh, savory, and satisfying. With its delightful blend of textures and flavors, itβs a guaranteed hit whether youβre serving it at a potluck, picnic, or casual family dinner. Plus, itβs quick and simple to make, even for beginner cooks, and can be customized to suit your tastes. Enjoy it as a light meal on its own or as a side dish to complement grilled meats. Either way, this pasta salad is bound to be a favorite in your recipe rotation.
