Summertime Shrimp and Vegetable Pasta Salad • Seafood Nutrition
Summertime Shrimp Pasta Salad with Vegetables and Ranch
Summertime Shrimp Pasta Salad with Vegetables and Ranch


1 box tri-colored rotini
2 cups medium-sized shrimp
1 cup grape tomatoes, diced
1 cup English cucumber, diced
2 cups grilled corn, cut right off the cob (or canned)
1/2 tsp. salt
1 1/2 cups ranch dressing
1/2 cup fresh basil, torn or sliced (or other available herb)
Recipe Courtesy Annessa Chumbley, RDN as part of an effort to support fishermen and the seafood community. #EatSeafoodAmerica!


1.Boil water and cook the rotini pasta according to the package directions. Once cooked, drain and rinse in cold water.
2.While the pasta is boiling, cook the shrimp your favorite way – sauté in a lightly-oiled pan over medium heat for about 3 minutes per side, grill on a skewer or in a grill pan, or bake in a 350 degree oven for 6-9 minutes. You know the shrimp is cooked when it turns opaque.
3.In a large bowl, add pasta, vegetables, shrimp, and salt. Toss altogether.
4.Add ranch dressing and toss again. Sprinkle sliced fresh basil over pasta salad and refrigerate until ready to serve!

This shrimp pasta salad is a simple, delicious and colorful summertime meal with all of the health benefits shrimp has to offer! It’s a great dish to have for picnics and barbeques.

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