Cold Shrimp And Linguine Pasta Salad with Zesty Lemon
Cold Shrimp and Linguine Pasta Salad is a refreshing dish made with cooked shrimp, tender linguine, and fresh vegetables tossed in a tangy lemon herb dressing. It’s light yet satisfying, perfect for warm weather or make-ahead meals. The combination of citrus, herbs, and a hint of sweetness enhances the shrimp’s natural flavor while keeping the dish balanced. Easy to customize and quick to prepare, this salad works well as a main dish or side. Served chilled, it delivers a burst of freshness in every bite.
Ingredients
For Salad:
- 250g linguine pasta
- 300g shrimp (peeled and deveined)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (sliced)
- 1/4 cup red onion (thinly sliced)
- 2 tbsp fresh parsley (chopped)
For Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp mayonnaise (optional for creaminess)
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Cook linguine according to package instructions; drain and rinse under cold water.
- Boil or sauté shrimp until pink and cooked through; let cool.
- In a large bowl, combine pasta, shrimp, tomatoes, cucumber, and onion.
- In a small bowl, whisk together olive oil, lemon juice, mayonnaise, mustard, sugar, garlic, salt, and pepper.
- Pour dressing over the salad and toss gently to coat.
- Sprinkle with fresh parsley.
- Refrigerate for at least 30 minutes before serving.
- Toss again before serving and adjust seasoning if needed.
Notes
- Use fresh or frozen shrimp (thawed).
- Rinse pasta to stop cooking and cool it quickly.
- Adjust lemon juice for desired tanginess.
- Add olives or feta for Mediterranean flavor.
- Use whole wheat pasta for a healthier option.
- Chill well for best taste.
- Do not overcook shrimp.
- Add avocado just before serving if desired.