This shrimp salad with pasta is so delicious and easy to make. Loaded with shrimp and a spectacular blend of flavors in every bite, creamy, flavorful and ready in just 30 minutes.
A convenient creamy pasta salad recipe that’s perfect for lunch, dinner or a potluck.
- 1 package (500 grams) of pajaritas paste
- 1 kilogram of cooked shrimp, peeled and deveined
- 1 can (400 grams) marinated artichoke hearts in quarters, drained
- 100 grams of ripe olives, sliced, drained
- 2 cups crumbled feta cheese
- 8 scallions, sliced
- ½ cup chopped fresh parsley
- ¼ cup fresh basil, chopped
- ½ cup white wine vinegar
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons chopped fresh basil
- 2 teaspoons Dijon mustard
- Freshly ground pepper, optional
Don’t miss our section on recipes made with pasta and shrimp.
- Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain again.
- In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, scallions, parsley and basil.
- In a small bowl, whisk together vinegar, oil, lemon juice, basil, mustard and, if desired, add pepper.
- Pour dressing over pasta mixture; toss to coat. Refrigerate your shrimp pasta salad for 2 hours before serving.
- Pasta salad can be made with any shape of short pasta. We prefer to use whole wheat or whole grain pasta. The different types of short pasta you can use are penne, rotini, elbows, farfalle, Gemelli, rigatoni, wheels and ziti.
- Do not keep raw shrimp in the refrigerator for more than 24 hours. Always freeze any raw meat or seafood.
- If shrimp are cooked, it is best to eat them within 3-4 days. The maximum we recommend is 5 days to be safe and prevent foodborne illness. If you cook shrimp that have been in the fridge for more than a week, eat at your own risk, checking first to make sure they don’t have any unpleasant odors.