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The Sun-Kissed Shrimp Pasta Salad originates from the Mediterranean, a region known for its emphasis on fresh ingredients and vibrant flavors. Its popularity has surged in recent years, particularly among those looking for light yet satisfying meals during the hot summer months. This dish embodies the spirit of summer dining, making it a staple at barbecues, picnics, and beach outings.

Summer Shrimp Pasta Salad

Discover the perfect summer dish with Sun-Kissed Shrimp Pasta Salad. This vibrant, refreshing meal combines succulent shrimp, fresh vegetables, and hearty rotini pasta, creating a delightful explosion of flavors and textures. Ideal for barbecues, picnics, or casual lunches, this salad is packed with nutrition and can easily adapt to any dietary needs. Learn how to craft this delicious recipe and enjoy a taste of summer with every bite! Perfect for sharing with friends and family.
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Ingredients
  

8 ounces rotini pasta

1 pound medium shrimp, peeled and deveined

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/2 cup yellow bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled

3 tablespoons olive oil, divided

2 tablespoons fresh lemon juice

1 teaspoon garlic powder

1/2 teaspoon chili flakes (optional for a kick)

Salt and black pepper, to taste

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente (firm to the bite). Once cooked, drain the pasta in a colander and rinse it under cold water to stop further cooking. Set it aside to cool completely.

    Prepare the Shrimp: Heat a medium skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the peeled and deveined shrimp to the skillet. Season the shrimp with salt, black pepper, garlic powder, and optionally, chili flakes. Cook the shrimp for about 2-3 minutes on each side or until they turn pink and opaque. Remove the skillet from heat and allow the shrimp to cool slightly.

      Chop the Veggies: While the shrimp cool down, prepare the fresh vegetables. Halve the cherry tomatoes, dice the cucumber and yellow bell pepper into small pieces, and finely chop the red onion and parsley. Set all the chopped vegetables aside.

        Make the Dressing: In a small mixing bowl, combine the remaining 2 tablespoons of olive oil with the fresh lemon juice. Add a pinch of salt and black pepper. Whisk the dressing until well blended. Taste and adjust the seasoning if necessary.

          Combine Ingredients: In a large mixing bowl, add the cooled pasta, cooked shrimp, halved cherry tomatoes, diced cucumber, yellow bell pepper, chopped red onion, parsley, and crumbled feta cheese. Pour the prepared dressing over the pasta salad and gently toss all the ingredients together, ensuring everything is well coated with the dressing.

            Chill and Serve: For maximum flavor, cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This will allow the ingredients to meld together beautifully. Serve the salad cold or at room temperature, and relish the vibrant, sun-kissed flavors!

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6