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As the sun begins to shine brighter and the days grow longer, there's nothing quite like a refreshing dish that embodies the vibrant flavors of summer. Enter the Sun-Kissed Shrimp Pasta Salad—a delightful blend of succulent shrimp, colorful vegetables, and perfectly cooked pasta that will transport your taste buds straight to a sun-soaked beach. This dish is not only a feast for the eyes but also a wholesome choice that is perfect for warm weather gatherings, casual picnics, or meal prepping for the week ahead.

Summer Shrimp Pasta Salad

Brighten up your summer meals with this delicious Sun-Kissed Shrimp Pasta Salad! Featuring succulent shrimp, colorful vegetables, and rotini pasta, it’s a refreshing dish perfect for gatherings, picnics, or meal prep. Easy to customize with seasonal ingredients, this salad is not only visually appealing but also packed with nutrients. Enjoy a heart-healthy dressing made with olive oil and lemon juice for an extra zing. Dive into summer flavors today!
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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

2 tablespoons fresh lemon juice

1 teaspoon garlic powder

1/2 teaspoon chili flakes (optional)

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta and rinse it thoroughly under cold water to halt the cooking process. Set it aside to cool completely.

    Prepare the Shrimp: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. When the oil is hot, add the peeled and deveined shrimp. Season the shrimp with salt, pepper, garlic powder, and chili flakes if desired. Sauté the shrimp for 2-3 minutes on each side, or until they turn a vibrant pink and opaque. Remove from the skillet and let the shrimp cool.

      Chop the Veggies: While the shrimp cools, prepare the fresh vegetables. Halve the cherry tomatoes, dice the cucumber and yellow bell pepper, and finely chop the red onion and parsley. Set aside.

        Make the Dressing: In a small bowl, vigorously whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, and a pinch of salt and pepper. Adjust the seasoning to your preference for a zesty kick.

          Combine Ingredients: In a large mixing bowl, combine the cooled pasta, sautéed shrimp, cherry tomatoes, cucumber, yellow bell pepper, red onion, chopped parsley, and crumbled feta cheese. Drizzle the dressing over the salad and gently toss all the ingredients to ensure even coating.

            Chill and Serve: To enhance the flavors, cover the pasta salad and refrigerate it for at least 30 minutes before serving. This dish can be enjoyed cold or at room temperature, highlighting its refreshing summer flavors perfectly!

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

                Presentation Tips: When ready to serve, scoop the salad into a large serving bowl. Garnish with additional parsley and feta on top for an eye-catching finish!