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Mediterranean Shrimp Pasta Salad

This Mediterranean Shrimp Pasta Salad is packed with bright pink shrimp, cubed cheese, and a beautiful crunchy broccoli contrast. Tossed in a zesty, emulsified dressing that coats every noodle and vegetable for a heavy, thick drip, it is the perfect fast and flavorful meal.

Ingredients

Scale
  • 12 oz (340 g) tri-color rotini pasta
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 1 cup broccoli florets, lightly steamed
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup green olives
  • 1/2 cup black olives
  • 1 cup cheddar cheese, cubed
  • 1 cup mozzarella cheese, cubed
  • 2 tbsp fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain, rinse under cold water, and let cool.
  2. Season the shrimp with garlic powder, Italian seasoning, salt, and pepper. Sauté in olive oil over medium-high heat for 2 to 3 minutes per side until bright pink and cooked through. Let cool.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, crushed red pepper flakes, salt, and pepper until thick and emulsified.
  4. In a large bowl, combine the cooled pasta, bright pink shrimp, crunchy broccoli, bell pepper, cherry tomatoes, green olives, black olives, cheddar, mozzarella, and parsley.
  5. Pour the dressing over the salad and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving for the best flavor. Toss again just before serving and grab a forkful to see that heavy dressing drip!
  • Author: Chef Stella
  • Cuisine: Mediterranean