Lemon Shrimp Pasta Salad. With a creamy, low fat, yogurt based dressing this shrimp pasta salad makes a sensible addition to your summer BBQ table or as a side dish at any time of the year.
With summer barbecue season already in high gear, it’s always a challenge to keep new and interesting side dishes coming to serve beside all those steaks, grilled chicken breasts, ribs or whatever else you have coming off the backyard barbecue. This super easy Lemon Shrimp Pasta salad uses an easy to prepare, low fat, yogurt based dressing for a tangy compliment to the substantial bites of pasta. Some julienne slivers of fresh, sweet snow peas add color, flavor and great crunch too.
You can use whatever pasta you like in this recipe but next time you are in the dry pasta aisle, slow down and take a look at some of the interesting shapes you may find there. There are dozens of different pasta shapes you may never have heard of, like me when I saw these dishi volanti pasta disks which definitely add add an interesting visual dimension to the salad. Set a pasta salad out that’s made with these on a buffet table and you’ll definitely have folks asking questions and gravitating toward it first. The point is that even with the simplest of dishes like this uncomplicated shrimp pasta salad, small changes to make them more visually appealing can make them more memorable and interesting.
Like thisLemon Shrimp Pasta Salad recipe?
- 2½ cups cooked pasta rinsed and cooled
- 1½ cups small cooked shrimp peeled and de-veined
- ½ cup thinly sliced red pepper
- ½ cup julienne fresh snow peas
- ⅔ cup plain Greek yogurt
- zest of one lemon finely grated
- juice of one lemon
- 2 cloves finely minced garlic
- 4 tbsp olive oil
- 1½ tbsp honey
- salt and pepper to season
- 2 tbsp chopped chives
Cook the pasta to al dente and rinse well with cold water.
Leave the pasta to drain well while you prepare the dressing and the rest of the salad.
For the dressing
Whisk together all of the ingredients and let it sit for 20 minutes if time allows. This allows the lemon zest to infuse flavor into the dressing.
If you like a thinner dressing you can always add a little more lemon juice or even a little skim milk.
Toss together the dressing with the shrimp, pasta, peppers and snow peas.
When serving leftovers of this salad, I like to re-toss the salad with a little buttermilk or skim milk. This helps to revive the creaminess of the dressing if the pasta absorbs some of the moisture from it.