California Shrimp Pasta Salad
A bright and zesty pasta salad packed with succulent shrimp, crisp summer vegetables, and a herbaceous Italian vinaigrette.
Ingredients
- 1 lb rotini or fusilli pasta
- 1 lb large shrimp peeled, deveined, and cooked
- 1 cup cherry tomatoes halved
- 1 large cucumber sliced into half-moons
- 1 yellow bell pepper chopped
- ½ cup kalamata olives pitted and sliced
- ¼ cup fresh basil chopped
- For the Dressing:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 clove garlic minced
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of boiling salted water according to package directions for al dente. Drain and rinse thoroughly with cold water.
- In a small bowl or jar, whisk together the olive oil, vinegar, garlic, mustard, oregano, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled pasta, cooked shrimp, cherry tomatoes, cucumbers, bell peppers, and olives.
- Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
- Fold in the fresh basil.
- Cover and refrigerate for at least 60 minutes before serving to allow the flavors to develop.
- Give the salad a final toss before serving. Taste and add an extra pinch of salt or a squeeze of lemon if needed.