Cool Shrimp Pasta Salad For Hot Summer Days Recipes

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LIGHT SHRIMP AND PASTA SALAD



Light Shrimp and Pasta Salad image

Make and share this Light Shrimp and Pasta Salad recipe from Food.com.

Provided by Julesong

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 1/2 cups small shell pasta (or other small pasta shapes)
8 ounces cooked shrimp
2 stalks celery, finely chopped
1/2 red pepper, diced
1/2 cup frozen green pea, thawed
1/4 cup chopped onion
1/2 cup nonfat plain yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 tablespoon red wine vinegar
salt and pepper, to taste
2 tablespoons chopped fresh dill or 2 teaspoons dried dill

Steps:

  • Cook pasta until al dente.
  • Drain and allow to cool.
  • Toss pasta with shrimp, celery, red pepper, peas and onions.
  • In a separate bowl, combine remaining ingredients.
  • Add to pasta mixture.
  • Stir well.
  • Chill in refrigerator for at least 2 hours.
  • If desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread.

SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD



Summery Shrimp and Green Bean Pasta Salad image

Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

COOL SHRIMP PASTA SALAD FOR HOT SUMMER DAYS



COOL SHRIMP PASTA SALAD FOR HOT SUMMER DAYS image

Categories     Pasta     Shellfish     No-Cook     Quick & Easy

Yield Serves 4

Number Of Ingredients 7

2 Cups uncooked shell pasta (Your family favorite may be substituted)
2 cans salad shrimp drained and rinsed or frozen fully cooked salad shrimp thawed and rinsed (The above amounts of shrimp can change, more or less may be used depending on what your family likes)
1 Single serving can Lesure Baby Peas
1 bunch Celery chopped medium
3 Cups Miricle Whip (depending on how creamy or dry you desire the salad)
Salt and Pepper
Large covered bowl

Steps:

  • Cook, drain, rinse and cool pasta, letting pasta sit in collonder and stirring occasionally while getting other ingredients together helps pasta cool. In your large bowl combine shrimp,celery and peas add cooled pasta and miricle whip, salt and pepper to taste mix well and chill covered 30-45 minutes or longer. Serve alone or with chips or as a side dish at a bbq.

SHRIMP PASTA SALAD



Shrimp Pasta Salad image

Provided by Debbe Geiger

Yield Serves 2

Number Of Ingredients 9

8 ounces small cooked shrimp
4 ounces small pasta shells, freshly cooked
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup chopped black olives
1/4 cup chopped red onion
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
2/3 cup regular or reduced-calories mayonnaise
1 tablespoon white wine vinegar

Steps:

  • Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl. Whisk mayonnaise and vinegar to blend in small bowl. Add dressing to salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour an up to 2 hours.

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