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Last week I shared one of my all time favorite summer recipes, basil pesto.
It’s such a great way to use up basil that grows abundantly in the garden this time of year. I almost always have some pesto on hand during the summer.
So, why not showcase a great way to make use of that basil pesto sauce, by making a pesto pasta salad with shrimp?!?!
It’s so incredibly easy to make. This recipe takes 20 minutes to make, 30 minutes, if you need to make the pesto. You can easily make it gluten free, and it can be served as a side dish, or as an entrée.
This pesto pasta salad with shrimp is light, refreshing, and bursting with fresh flavors of summer. It’s got pillow-y pasta with juicy cherry tomatoes, crunchy sweet corn, milky, soft fresh mozzarella, plump shrimp, and of course herb-y, basil pesto as the sauce.
Pesto. The star of the show, really.
And, I am so proud of it!
Ingredients for pesto pasta salad with shrimp
Of course, the full list of ingredients along with their measurements, are in the recipe card below. But, let’s discuss the ingredients here, for a better understanding.
- basil pesto – You can use store bought. However, I highly recommend making your own pesto, when possible, it has so much more flavor, and texture. Click here for my basil pesto recipe.
- shrimp – my choice of protein when it comes to a quick summertime meal, sweet and succulent. You could easily use cooked, cooled shrimp, if you prefer.
- short cut pasta – can’t have pasta salad without pasta. I recommend using a pasta that has lots of ridges to really hold onto that pesto. Rotini works great for this.
- grape, or cherry tomatoes – short, sweet, crunchy. They pair nicely with the pesto.
- sweet corn, straight off the cob – That’s right, we don’t cook the corn. Fresh, raw, sweet corn is so crunchy, and sweet, and delicious. It adds such a nice texture to the pasta salad. You will love it!
- mozzarella pearls – fresh mozzarella for a subtle milky, creamy cheesiness that goes so well with the basil pesto and the tomatoes. It’s the best!
That’s all you need to make this simple pesto pasta salad recipe!
How to make pesto pasta salad
Be sure to check out the recipe card below where you will find more detailed directions. But, let’s give you a snapshot here, real quick.
- Make the basil pesto – if you don’t already have a batch of basil laying around, then go ahead and make it now. It only takes 10 minutes.
- Boil the water – bring two pots of water to a boil – one for the pasta, and one for the shrimp.
- Prepare the ingredients – chop all the veggies. As in the tomatoes, and the corn. EASY PEASY!!!
- Prepare the ice bath – the shrimp swim in the ice bath to cool off. This method makes them super plump and crunchy.
- Cook the shrimp – boil the shrimp real quick in the water, then in to the ice bath it goes to cool off.
- Cook the pasta – boil the pasta. Nothing fancy here.
- Assemble – add all the ingredients to a large bowl and toss together until everything is coated in the pesto sauce.
- Serve – serve immediately, or chill for up to two hours.
That’s all there is to it!
Seriously, could summer cooking be any more simple?
Can I use store bought pesto?
Yes, you can. You will need about 1 1/4 cup of pesto for the sauce.
However, I encourage you to make your own basil pesto, whenever possible. You’re going to have so much more fresh herby flavor in your pasta salad. Plus, store bought pesto has usually oxidized, so it’s not a bright green color anymore.
Is pesto sauce healthy?
Yes. It is loaded with heart healthy fats from the almonds and the olive oil. Plus, the fresh green herbs which are loaded with health benefits.
What can I use instead of shrimp in this pesto pasta salad?
You could easily swap the shrimp for some cooked, cooled chicken that is cubed, or shredded. You could use leftover chicken, or use a store bought rotisserie chicken, or you could make my Instant pot whole chicken, which is great for meal prep.
Or, you can easily omit a protein and serve this pesto pasta salad as a side dish.
Either way, the stars of this recipe are the pesto, and the pasta.
Can I make this pesto pasta salad gluten free?
Yes, of course. All you need to do is use a gluten free pasta.
We love a chickpea pasta for extra fiber, protein, and less carbs than a traditional pasta. Plus, it tastes great.
Everything else in the recipe is already naturally gluten free.
Is this pesto pasta salad with shrimp good leftover?
Yes, for up to two days.
After two days the tomatoes start to get a little mushy, and the pesto starts to dry out a little.
But, for that 1 to 2 days, you’re in leftover heaven.
Reasons you will want to make this pesto pasta salad all summer long
- It’s easy to make – 20 to 30 minutes.
- It’s fresh,
- and refreshing.
- It makes use of summer’s greatest produce.
- It’s light.
- It can be an entrée,
- or a side dish.
- Bring to pot-lucks.
- Swap the shrimp for chicken,
- or, leave the protein out for a side dish.
- It makes great leftovers.
- It would be perfect for packed lunches,
- or picnics.
- It’s summertime food at it’s finest.
More pasta salad recipes for you try
More pesto recipes you will love
More summertime shrimp recipes
- Greek chickpea salad with shrimp
- sheet pan shrimp fajitas
- shrimp tacos with jalapeno sauce
- kimchi fried rice with shrimp
Did you make this recipe?
Let me know how it went. Leave a comment, and a star rating below. I love hearing from you.
Print
Pesto Pasta Salad with Shrimp
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 (as a meal) 1x
- Category: side, salad, easy
- Method: boiling, chopping
- Cuisine: gluten free, dairy free, shirmp/seafood, sides, dinner
- Diet: Gluten Free
Description
Refreshing, easy, and perfect for summer. This pesto pasta salad is so easy to make, and is bursting with fresh summer flavors. Serve it as an entrée, or as a side.
Ingredients
Basil pesto
- 1 batch of my basil pesto recipe (or 1 1/4 cup store bought)
Remainder of the pasta salad
- 1 pound shrimp, peeled and de-veined
- 8 ounces short cut pasta
- 8 ounces grape, or cherry tomatoes, sliced
- 2 to 3 ears corn
- 8 ounces fresh mozzarella pearls (or mozzarella ball that is cut into cubes)
For garnish
- Fresh basil leaves, if desired
Instructions
- Make the basil pesto: If you haven’t already, make the pesto now (add 10 minutes on to the recipe prep time). You can easily use pesto that’s been made in advance, or frozen pesto that’s been defrosted. I like to add a tablespoon, or 2 of water to the pesto to thin it out a little more for the pasta salad. (Click here for the basil pesto recipe)
- Boil the water: Bring two pots of water to a boil, one large (for the pasta), and one medium sized (for the shrimp). Have your shrimp ready to go. You can either use frozen shrimp, or fresh shrimp/frozen shrimp that’s been defrosted – just make sure they’re shelled, and de-veined.
- Prepare the remaining ingredients: while the pots of water are coming to a boil you can get the remaining ingredients prepped. Slice the tomatoes in half, cut the corn off the cobs (yes, we are eating the corn raw. – so crunchy). And, break up the mozzarella pearls. If you are using a ball of mozzarella, you can cube the ball.
- Prepare the ice bath for the shrimp: Once the water has almost come to a boil, add 2 cups of ice to a medium sized mixing bowl, then, fill up the bowl with cold water. This will stop the cooking of the shrimp, and allow it to cool.
- Cook the shrimp: Meanwhile, once the water for the shrimp has reached a boil, add the 1 tablespoon of kosher salt to the pot of water. Then, add the shrimp, giving it a stir. If your shrimp is frozen, cook it for 3 minutes, or until it curls up in on itself, and turns pink. If it’s not frozen, cook for 30 seconds to 1 minute, or until the shrimp curls up and turns pink – this happens fast with fresh shrimp, so don’t walk away. Once the shrimp has cooked, use a slotted spoon to transfer it to the ice bath.
- Cook the pasta: Once the pasta water has come to a boil, generously season it with kosher salt. Add the pasta and follow the package directions for cooking the pasta. You want to cook the pasta to al dente, so cook it 1 or 2 minutes below the recommended cooking time. Once the pasta is done cooking, drain the paste trough a colander, and rinse the pasta in cold water until the pasta has cooled off, and is cold.
- Assemble: To a large mixing bowl add the cooled pasta, the cooked and cooled shrimp that has been drained, the tomatoes, the fresh corn, the mozzarella pearls, and the pesto. Gently toss to combine, making sure everything is coated in the pesto sauce.
- To serve: You can serve the pasta salad immediately, or chill it for up to 2 hours. Transfer the pasta salad to a serving bowl, or portion out into smaller bowls, and garnish with plenty of fresh basil leaves, if desired.
- Leftovers: Store leftovers in an airtight container for up to 2 days. The salad does keep well as leftovers, but only for 1 to 2 days before the tomatoes get kind of mushy.
Notes
Pesto – You can use store-bought pesto, if you are short on time. However, I do recommend making your own pesto whenever you can. It’s so much more flavorful, and easy to make. You can easily make the pesto up to 1 week in advance, or use pesto that has been frozen, and then defrosted. If the pesto looks a little dry stir in a little olive oil, or water, to moisten it back up and thin it out again. You will need 1 1/4 cups of pesto for the pesto pasta salad. (Click here for my basil pesto recipe).
gluten free option – Use a gluten free pasta, if needed.
dairy free option – To make this recipe dairy free, omit the parmesan cheese in the pesto recipe, and substitute 1 to 3 tablespoons of nutritional yeast. Also omit the mozzarella cheese.
other options for shrimp – You can easily sub the shrimp for some cooked, and cooled, chopped chicken – that would be delicious. You could easily use leftover chicken here. Or, you can omit a protein if you want this pasta salad to be more of side dish, and not as much of a meal. This would be perfect for bringing to pot-lucks.
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