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

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

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 leftovers in a sealed container in the refrigerator for up to 4 days. For optimal prep ahead results, wait to mix in the arugula until ready to serve.