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At the foundation of this Sunny Citrus Shrimp Pasta Salad is farfalle pasta, commonly known as bow-tie pasta. This pasta shape is not only visually appealing but also serves a practical purpose in this salad. Farfalle is excellent for holding onto dressing and capturing the flavors of the ingredients it mingles with. Its unique shape makes it perfect for salads, as it provides a satisfying bite and adds an element of fun to the dish. Furthermore, farfalle is versatile; it can be used in warm dishes or cold salads, making it a staple in many kitchens.

Summer Shrimp Pasta Salad

Discover the perfect summer dish with Sunny Citrus Shrimp Pasta Salad! This vibrant recipe blends farfalle pasta, succulent shrimp, and fresh vegetables, all enhanced by a zesty citrus dressing. It's not just delicious; it’s packed with protein, vitamins, and minerals, making it a nutritious choice for picnics, barbecues, or light meals at home. Enjoy the refreshing flavors and colorful presentation that will impress family and friends at any gathering.
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Ingredients
  

8 oz farfalle pasta (bow-tie pasta)

1 lb large shrimp, peeled and deveined

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled

Zest and juice of 1 lemon

1/4 cup olive oil

2 cloves garlic, minced

Salt and pepper to taste

Optional: 1 avocado, diced for creaminess

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the farfalle pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

    Prepare the Shrimp: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, sprinkle with salt and pepper, cooking until they turn pink and opaque (about 2-3 minutes per side). Remove from heat and let cool.

      Mix the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, the remaining olive oil, salt, and pepper to taste until emulsified.

        Combine Ingredients: In a large mixing bowl, combine the cooled pasta, shrimp, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. If using, gently fold in the diced avocado for a creamy texture.

          Add Dressing: Drizzle the lemon dressing over the pasta salad and toss gently until everything is well coated. Add feta cheese on top and give a final gentle toss.

            Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Stir before serving and adjust seasoning if necessary.

              Enjoy this refreshing and vibrant Summer Shrimp Pasta Salad at your next picnic or BBQ!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6