Shrimp Pasta Salad
, 25–30 min, 6–8 servings
A chilled pasta salad with shrimp, cherry tomatoes, and bell pepper, dressed with lime juice and olive oil.
| 1 small red onion, finely chopped | Toss onion with lime juice & salt | Toss pasta, shrimp, pepper, tomatoes, cilantro & Old Bay into onion mixture | Drizzle with oil, toss & season with salt |
| 2 limes, juiced | |||
| 1/4 tsp kosher salt, plus more | |||
| 225 g cavatappi | Cook pasta al dente, drain & chill 10–15 min | ||
| 450 g shrimp, peeled, deveined, tails removed | Boil & ice-shock shrimp 2 min, pat dry | ||
| 1 red bell pepper, seeds and ribs removed, finely chopped | |||
| 300 g halved cherry tomatoes | |||
| 10 g coarsely chopped fresh cilantro | |||
| 2 tsp Old Bay seasoning | |||
| 3 tbsp extra-virgin olive oil |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.