Tomato-Basil Shrimp Pasta Salad

I call this Tomato-Basil Shrimp Pasta Salad the “everything summer pasta salad” because it works perfectly for every summer occasion. Bring it in your cooler for a beach day, pack it in the car for a family trip to the lake, or make it your contribution to a summer dinner party with friends. It’s simple to make and can be served chilled, but still packs in protein and veggies. Add the everything summer pasta salad to your summer bucket list!

Tomato-Basil Shrimp Pasta Salad ingredient notes:

Tomatoes: I love cherry tomatoes in pasta salad for a burst of flavor in every bite, but you could also use grape tomatoes. This recipe is perfect for those end-of-summer meals when your garden produced more tomatoes than you expected!

Basil: Tomato, basil, and mozzarella is one of those heavenly combinations that is so simple, yet so delicious! The key is having fresh basil, so I always like to buy a little basil plant to keep in my kitchen window throughout the season. It’s supposed to be a simple plant to keep alive, but I’ve struggled with unpredictable New England weather, so I like to keep mine inside now!

Shrimp: I like to buy my shrimp frozen, peeled, and deveined to avoid any extra hassle. It’s a great source of protein and is low in calories for a light summer meal. If shrimp isn’t your thing, you can also swap for grilled chicken, steak, or rotisserie chicken for minimal cooking.

Mozzarella: Mozzarella is perfect for light dressings like this one because it soaks up the balsamic vinaigrette and gets better the longer it sits. You can also use burrata or a crumbled feta or goat cheese here. For even less chopping, opt for a container of mozzarella balls for the perfect bite-sized pieces in each bite!

TOMATO-BASIL SHRIMP PASTA SALAD

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

15

minutes

I call this Tomato-Basil Shrimp Pasta Salad the “everything summer pasta salad” because it works perfectly for every summer occasion. Bring it in your cooler for a beach day, pack it in the car for a family trip to the lake, or make it your contribution to a summer dinner party with friends. It’s simple to make and can be served chilled, but still packs in protein and veggies. Add the everything summer pasta salad to your summer bucket list!

Cook Mode

Keep the screen of your device on

Ingredients

• Sauteed Shrimp

• 1 pound medium shrimp, peeled and deveined, thawed if frozen

• olive oil

• kosher salt

• ground black pepper

• Balsamic Vinaigrette

• 1/4 cup olive oil

• 3 tablespoons balsamic vinegar

• juice of 1 lemon

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 3/4 teaspoon kosher salt, additional to taste

• 1/2 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional)

• Pasta Salad

• 12 ounces gluten-free rotini pasta

• 4 ounces arugula

• 8 ounces mozarella cheese, cubed

• 1 pint cherry tomatoes, halved (about 1 1/2 cups)

• 3/4 cup roughly chopped basil leaves, additional for topping if desired

Directions

• Saute the shrimp: In a mixing bowl, toss the shrimp with a drizzle of olive oil and few pinches of salt and black pepper until coated. Heat a large skillet over medium heat, then add the shrimp in a single layer. Cook until lightly browned and opaque in the middle, 2 to 3 minutes per side. Remove and set aside on a plate.
• Meanwhile, make the vinaigrette: Add the olive oil, balsamic vinegar, lemon juice, garlic powder, oregano, salt, black pepper, and red pepper flakes (if using) to a small bowl or jar. Whisk or shake rapidly until combined and emulsified, 45 to 60 seconds.
• Bring a pot of salted water to a boil, then add the penne and cook until al dente, about 9 minutes. Drain, rinse with cold water, and set aside. (I recommend tossing with a drizzle of olive oil to prevent sticking).
• Add the cooked pasta to a large mixing bowl with the cooked shrimp, arugula, mozarella, cherry tomatoes, and basil. Mix to evenly distribute. Pour in the vinaigrette and toss again to coat.
• Chill in the refrigerator until serving or refrigerate in a sealed container for up to 4 days. When serving, top with additional basil leaves if desired.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days. For optimal prep ahead results, wait to mix in the arugula until ready to serve.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.