Lemon Shrimp Pasta Salad
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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. They are greatly needed to serve beside all those steaks, grilled chicken breasts, & ribs.
Whatever else you have coming off the backyard barbecue would benefit with a great side dish, no doubt.
This super easy Lemon Shrimp Pasta salad uses an easy to prepare, low fat, yogurt based dressing. It makes for a tangy compliment to the substantial bites of pasta.
Some julienne slivers of fresh, sweet snow peas add colour, flavour and great crunch too.
Mixing up the shapes in this Lemon Shrimp Pasta Salad.
You can use whatever pasta you like in this recipe. Next time you are in the dry pasta aisle though, slow down. 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. They 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 small changes to make them more visually appealing can make them more memorable and interesting. Even with the simplest of dishes like this uncomplicated shrimp pasta salad
Need other inspired ideas like this?
If you like this recipe you may want to check out this recipe for Shrimp and Glass Noodle Salad. It's a meal in itself.
You will find over 20 great pasta and potato salad recipes in our very popular post for Newfoundland Cold Plates.
Like this Lemon Shrimp Pasta Salad recipe?
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Lemon Shrimp Pasta Salad
With a 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.
Ingredients
- 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
For the dressing
- ⅔ cup plain Greek yogurt
- zest of one lemon, finely grated
- juice of one lemon
- 2 cloves finely minced garlic
- 4 tablespoon olive oil
- 1½ tablespoon honey
- salt and pepper to season
- 2 tablespoon chopped chives
Instructions
- 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.
Notes
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.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 230Saturated Fat 1gCholesterol 81mgSodium 258mgCarbohydrates 21gFiber 1gSugar 6gProtein 12g
Nice recipe. Thanks so much Barry.
I fell in love with this salad at 1st sight, and can't wait to try it. It is sure calling my name, looks so darn yummy. Thank you very much for sharing with us.
LindY G
There is no heading on this recipe when you print it out
Thanks, fixed now.
Made this tonight for dinner on a very, very hot night. It was so refreshing and delicious. I used organic Canadian garlic and found two cloves too hot. I will adjust next time (I should have known.). I only needed 1/2the dressing, which I’m saving to thin down my leftovers. I also added fresh raw garden peas and some yellow peppers I had in the fridge. Soooooo good! Loved the lemony light dressing for summer! Thx Barry! I own both your cookbooks and follow you on Twitter and get your emails! You are my favourite author of recipes! Darlene from Waterloo.
Thanks so much Darlene! If you are a baker look for my new cookie book coming this fall.
@Darlene Keddy, Just to let you know that some organic garlic, including elephant garlic whether organic or not, should be cooked first before using as it is strong and could be very bitter if using raw in salad recipes.
@Barry C. Parsons, Just to let you know that some organic garlic especially elephant garlic, whether organic or not, has to be cooked before using or it will be strong and could be quite bitter. (We don't have "Canadian" garlic as a "breed" in Canada. She could very well have bought nice large elephant garlic bulbs.