Shrimp-Pesto Salad

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Servings: 6 Difficulty: Intermediate
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A vibrant, cold pasta salad featuring tender shrimp, basil pesto, and juicy tomatoes.
Shrimp-Pesto Salad recipe image

This refreshing Shrimp-Pesto Salad is a perfect blend of Mediterranean flavors and textures. The base of tender macaroni is tossed with a rich basil pesto, briny olives, and sweet, ripe plum tomatoes. Fresh spinach adds a nutritious green crunch, while thawed shrimp provide a satisfying protein boost. The dish is dressed with a touch of white wine vinegar for brightness, cutting through the richness of the cheese and oil. Ideal for potlucks, summer lunches, or a light weeknight dinner, this salad actually improves as it chills, allowing the flavors to meld beautifully. It’s a colorful, hearty dish that feels indulgent yet remains light enough for warm weather dining. Serve it chilled straight from the fridge for the best texture and flavor balance.

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Shrimp-Pesto Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 275.2

Description

This refreshing Shrimp-Pesto Salad is a perfect blend of Mediterranean flavors and textures. The base of tender macaroni is tossed with a rich basil pesto, briny olives, and sweet, ripe plum tomatoes. Fresh spinach adds a nutritious green crunch, while thawed shrimp provide a satisfying protein boost. The dish is dressed with a touch of white wine vinegar for brightness, cutting through the richness of the cheese and oil. Ideal for potlucks, summer lunches, or a light weeknight dinner, this salad actually improves as it chills, allowing the flavors to meld beautifully. It&# 226;ÂÂs a colorful, hearty dish that feels indulgent yet remains light enough for warm weather dining. Serve it chilled straight from the fridge for the best texture and flavor balance.

Ingredients

Directions

  1. Cook the macaroni in boiling salted water according to package directions until al dente.
  2. Drain the pasta and rinse thoroughly with cold water to stop the cooking process.
  3. Drain well and toss the cold macaroni with olive oil to prevent sticking.
  4. In a large mixing bowl, combine the pesto, chopped olives, white wine vinegar, and diced tomatoes.
  5. Add the cooked macaroni and coarsely shredded spinach to the bowl.
  6. Toss gently until all ingredients are evenly coated with the pesto mixture.
  7. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
  8. Just before serving, fold in the thawed shrimp and toss gently.
  9. Sprinkle with grated Parmesan cheese if desired and serve chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 275.2kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 5.5mg1%
Total Carbohydrate 50.8g17%
Dietary Fiber 4.3g18%
Sugars 3.1g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container for up to 3 days. The salad tastes best after chilling for several hours.

Substitutions: You can use fresh basil leaves and pine nuts blended with oil and garlic to make homemade pesto. Substitute rotini or penne for the shell macaroni.

Tips: Ensure the shrimp are fully thawed and drained before adding to the salad to avoid diluting the dressing. For extra crunch, add toasted pine nuts or slivered almonds.

Variations: Add other vegetables like cucumber, red bell pepper, or artichoke hearts for additional texture and flavor.

Keywords: shrimp, pesto, salad, pasta, macaroni, spinach, tomatoes, olives, italian, cold, lunch, dinner, potluck, summer, basil, vinegar, parmesan, mediterranean, easy, quick
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