Fresh Shrimp pesto pasta salad
This is such a delicious and simple pasta salad, it will be such an amazing staple to have up your sleeve.
I love to have pasta salads as a side dish or just as a meal on it’s own. It also makes a great picnic or BBQ dish to show up with! This pasta salad uses a store-bought pesto but if you want to be extra, make my easy homemade pesto.
The shrimp take seconds to cook and it’s all tossed together in a big bowl. I like to add some ricotta to the pesto for a delicious creamy consistency.
If you love pasta salads make sure you check out my caprese pasta salad with pesto and my creamy chicken pesto pasta salad for more flavor-packed options.
Main Ingredients
- Pasta – I have used fusilli but you can use absolutely any short pasta you love. Penne, rigatoni, orecchiette, anything!
- Pesto – I have used a store bought pesto, if you want to make your own make sure you try my easy homemade pesto.
- Ricotta – I love mixing in some ricotta to a pesto sauce, it makes it so creamy and delicious. You could use cream cheese or mascarpone too.
- Shrimp – I have used a frozen shrimp that I have defrosted. It is always such a consistent product and easy to find. I like to char them in a frying pan so they have some nice brown bits.
- Onion – I use a red onion as it is slightly milder. You could use a spring onion or green onion too.
- Tomatoes – I use cherry tomatoes as they are sweet and juicy but you could use any tomato you like, just chop into bite sized pieces.
- Feta – This is optional but I love the salty kick it gives the salad.
How to make this recipe
Full ingredient list and method is in the recipe card below.
- ONE: Make the marinade for the shrimp by mixing the olive oil, garlic and lemon juice. Add the shrimp and mix, then set aside.
- TWO: Boil your pasta in a large pot of salted water. Drain and rinse under cold water.
- THREE: Cook the shrimp on a grill or in a frying pan until charred.
- FOUR: In a large bowl, mix the pesto and ricotta together.
- FIVE: Add the pasta and mix well.
- SIX: Add the shrimp, onion, tomatoes and mix gently. Top with the crumbled feta if using and serve!
Recipe tips
- Don’t overcook the pasta! Al dente is super important as the pasta will soak up a little bit of the pesto so you don’t want it soggy.
- Undercook the shrimp slightly so that they are perfectly cooked by the time they are at room temperature.
- Cut your pasta in half to check for doneness. The inside circle should be a pin head size, no bigger.
- Rinse the pasta! I know it feels really wrong but it needs to be cold and it will be delicious, I promise! For another great example of this method, see my creamy pesto pasta salad which also uses this technique for the perfect chilled texture.
What is the best pasta shape for a pasta salad?
Any short pasta shape is perfect for a pasta salad. I have used fusilli but you could use penne, orecchiette, farfalle, rigatoni, anything you like! For a vibrant twist, try something like my sun dried tomato pesto pasta salad which pairs wonderfully with shell pasta.
Why is pasta salad so good?
Pasta salad is a classic dish that can be used as a main, side dish or for lunches. Here are some key reasons why it’s so popular:
- Versatility – It can be used as a side dish or main. It can be served hot or cold and is the perfect picnic or BBQ dish.
- It’s a crowd pleaser – Pasta salad is a delicious dish everyone will love. You can adjust it to suit dietary needs and it can be made ahead of time.
- Can be made ahead – Pasta salad is the perfect dish to make ahead of time. I love bringing a pasta salad to a BBQ or picnic and it can be made the day before.
Recipe FAQs
How do I store pasta salad?
Store in an airtight container in the fridge for up to 3 days.
How do I stop pasta salad drying out?
If making ahead of time, undercook the pasta slightly so it still has a firm bite. You could also keep back ¼ cup of the pesto and mix it through just before serving.
Should I rinse the pasta?
I know it seems criminal but for a pasta salad you need to rinse the pasta after cooking so it doesn’t keep cooking and can cool down. It will still taste absolutely delicious!
Want some other recipes to try?
If you loved this shrimp pesto pasta salad then make sure you check out my recipe section. My caprese pasta salad with pesto is a must and my creamy chicken pesto pasta salad is so delicious too. For something just as delicious but a little more warming, my creamy pesto pasta salad is a great vegetarian option.
Recipe
Shrimp Pesto Pasta Salad
Ingredients
- 8 Ounces Pasta Short pasta like Fusilli, Penne, or Farfalle, etc.
- 12 Ounces Shrimp
- 1 Cup Pesto
- 1 Clove Garlic Chopped
- ½ Lemon Juice of ½ a lemon
- 2 Tablespoons Olive Oil
- 2 Tablespoons Salt
- ⅓ Cup Ricotta Cheese
- 1 Cup Cherry Tomatoes
- ½ Cup Onion Chopped
- ⅓ Cup Feta Cheese Optional
Instructions
- In a medium bowl whisk together the lemon juice, garlic and olive oil. Add the shrimp and toss well. Set aside while you prepare the other ingredients.
- Boil the pasta in a large pot of boiling salted water. I use 2 tablespoons of salt in the pot.
- Cook the pasta for the length of time on the package minus one minute. We want it to be quite al dente.
- Rinse the cooked pasta under cold water, drain and set aside.
- Cook the shrimp on a grill or in a hot frying pan until charred, about 2 minutes on each side.
- In a large bowl mix together the pesto and ricotta. Add the pasta and mix well.
- Add the onion, tomatoes and shrimp and mix gently.
- Top with the crumbled feta (if using) and serve.
Notes
- You can use any pasta shape you like, anything will work!
- You can use store-bought or homemade pesto. If you want to make your own, my homemade pesto recipe is perfect!
- You can serve this at room temperature or pop in the fridge for an hour or so if you want it colder.
