Which Shrimp to Buy
Any small, cooked, peeled shrimp will do. When available, the best shrimp for this salad are the little “pink shrimp” from Maine (so called because they are pink even when they’re raw). Frozen cooked shrimp works well for this recipe because all you have to do is put it in cold water for a few minutes to defrost, and the salad is served chilled.
A Great Potluck Dish!
We’ve made this salad several times, most recently for a potluck where it was a big hit. If bringing to an outdoor gathering, do keep it chilled.
Tips for Making This Shrimp Pasta Salad
You can make this pasta salad a few hours ahead of serving. Keep it chilled in the fridge until ready to serve.This shrimp pasta salad is best eaten the day it’s made.The pasta will absorb the dressing the longer it sits. If your salad seems a bit dry when you’re ready to serve, just toss in another tablespoon or two of olive oil and lemon juice.You can used canned shrimp if that’s what you have, but be sure to rinse the shrimp and drain them very well to avoid a watery salad.This recipe is easily doubled. Just double all of the ingredients, including the salad dressing.
More Great Pasta Salads for You to Try!
Greek Pasta Salad Shrimp, Bacon, and Avocado Pasta Salad Pasta and Bean Picnic Salad Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing Smoked Salmon Pasta Salad
You can easily double the pasta amount if you want to stretch the salad further. The salad is best the same day it is made, otherwise the basil is a bit wilt-y, and the pasta a bit sticky. Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.
