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Shrimp pasta salads hold a special place in the realm of summer dining. They embody a perfect balance of hearty and refreshing elements, making them ideal for warm-weather gatherings, potlucks, or a simple family dinner. The combination of succulent shrimp, colorful vegetables, and al dente pasta not only pleases the palate but also provides a variety of textures that make each bite exciting.

Summer Shrimp Pasta Salad

Indulge in the vibrant flavors of summer with this Tropical Summer Shrimp Pasta Salad! Perfect for warm-weather gatherings, this refreshing dish combines succulent shrimp, colorful veggies, and whole wheat pasta, all tossed in a zesty dressing. Not only is it delicious and nutritious, but it's also easy to prepare ahead. Enjoy it as a light meal or a show-stopping side at your next picnic or barbecue. Savor the taste of the tropics while staying cool this summer!
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Ingredients
  

8 oz. whole wheat fusilli pasta

1 pound shrimp, peeled and deveined

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup red onion, diced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1 ripe avocado, diced

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon honey (or agave nectar)

Juice and zest of 1 lime

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the whole wheat fusilli pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside in a large mixing bowl.

    Prepare the Shrimp: Heat a drizzle of olive oil in a skillet over medium heat. Season the peeled and deveined shrimp with garlic powder, sea salt, and black pepper. Sauté the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked through, remove from heat and let them cool slightly before adding to the salad.

      Chop the Vegetables: While the shrimp are cooking, wash and chop the cherry tomatoes, cucumber, red bell pepper, red onion, parsley, basil, and avocado into bite-sized pieces.

        Make the Dressing: In a separate small bowl, whisk together the olive oil, fresh lemon juice, honey (or agave), freshly squeezed lime juice, and lime zest. Mix until all ingredients are well combined. Taste and adjust the seasoning with additional salt and pepper if needed.

          Combine Ingredients: In the large bowl containing the cooled pasta, add the cooked shrimp, chopped vegetables, and herbs. Drizzle the dressing over the top, and gently toss everything together until all the ingredients are thoroughly coated in the dressing.

            Chill and Serve: For optimal flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature, garnished with extra herbs for a fresh touch, if desired.

              Prep Time, Total Time, Servings: 20 min | 1 hr | 4-6 servings

                Presentation Tips: Serve the pasta salad in a large, shallow bowl to showcase the vibrant colors of the ingredients. Consider garnishing it with lime wedges and a sprinkle of fresh herbs for an appealing presentation.