Shrimp and Spinach Pasta Salad

Name: Shrimp and Spinach Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz pasta (fusilli or penne); 1 lb shrimp, peeled and deveined; 4 cups fresh spinach, roughly chopped; 1 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/4 cup olive oil; 2 tbsp lemon juice; 1 tsp garlic powder; Salt and pepper to taste

Highlighted under: Instant Meals Recipes

I absolutely love how this Shrimp and Spinach Pasta Salad combines fresh ingredients and vibrant flavors. The juicy shrimp pair beautifully with tender pasta and crisp spinach, creating a light yet satisfying dish. I often make this for gatherings, as it can be prepared ahead of time and chilled, making it perfect for picnics or potlucks. Plus, the lemon dressing adds just the right zing to brighten everything up!

Created by

Ninas

Last updated on 2026-02-06T17:14:28.014Z

When I first made this Shrimp and Spinach Pasta Salad, I was surprised by how quickly it came together. The key is to cook the shrimp just until they’re pink and slightly curled, which keeps them tender and juicy. I also recommend using fresh spinach rather than frozen for that crunchy texture that really enhances the overall dish.

One tip that I swear by is letting the salad sit in the refrigerator for at least 30 minutes before serving. This allows all the flavors to meld together beautifully, making each bite more delicious than the last!

        Why You'll Love This Recipe
        Juicy shrimp combined with fresh, vibrant spinach
Light lemon dressing adds a refreshing zing
Perfect for meal prep or serving at a gathering

      

Cooking the Perfect Pasta

The choice of pasta is essential for this salad, as it provides the foundation for the dish. I recommend using fusilli or penne because their shapes hold onto the dressing and other ingredients beautifully. When boiling the pasta, remember to add a generous amount of salt to the water—it should taste like the ocean. This ensures that the pasta is seasoned from the inside out. Aim for a cooking time that is just shy of al dente, as the pasta will continue to soften when combined with the warm shrimp and dressing.

After draining the pasta, be sure to rinse it under cold water. This not only stops the cooking process but also prevents the pasta from becoming sticky. A well-cooled pasta creates a refreshing texture in the salad, allowing each bite to remain distinct. If you're making this recipe ahead of time, tossing the pasta with a drizzle of olive oil after rinsing can help keep it from clumping together in the fridge.

Perfectly Sautéed Shrimp

Sautéing the shrimp is a crucial step that enhances their flavor and texture. Begin by ensuring your skillet is adequately heated before adding the shrimp; this ensures they sear properly instead of steaming. Using medium heat allows the shrimp to cook uniformly, turning them from translucent to a lovely pink color in about 2-3 minutes. Avoid overcrowding the pan, as this can lead to uneven cooking—if necessary, cook the shrimp in batches.

To elevate the flavor profile even more, consider adding a splash of white wine or a dash of red pepper flakes while sautéing. This will add a depth of flavor to the shrimp, complementing the fresh ingredients in the salad. Once cooked, it's important to let the shrimp cool slightly before mixing them into the salad to prevent wilting the spinach.

Ingredients

Gather these fresh ingredients for a delightful dish!

Ingredients

8 oz pasta (fusilli or penne)
1 lb shrimp, peeled and deveined
4 cups fresh spinach, roughly chopped
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup olive oil
2 tbsp lemon juice
1 tsp garlic powder
Salt and pepper to taste

Once you have everything prepared, you're ready to make this delicious pasta salad!

Instructions

Follow these easy steps to create your Shrimp and Spinach Pasta Salad.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

Sauté the Shrimp

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the shrimp, sprinkle with garlic powder, salt, and pepper. Cook for 2-3 minutes, or until they are pink and opaque. Remove from heat.

Combine Ingredients

In a large mixing bowl, combine the cooked pasta, sautéed shrimp, spinach, cherry tomatoes, and red onion.

Make the Dressing

In a small bowl, whisk together the remaining olive oil and lemon juice. Pour over the pasta salad and toss gently to combine everything evenly.

Chill and Serve

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy your refreshing salad!

This salad is best enjoyed chilled, so you can serve it fresh from the refrigerator!

Pro Tips

Feel free to add any additional vegetables you enjoy, such as bell peppers or cucumbers. This recipe is versatile!

Storage and Make-Ahead Tips

This Shrimp and Spinach Pasta Salad is an excellent candidate for meal prep! You can prepare it a day in advance, allowing the flavors to meld beautifully in the refrigerator. Just be sure to keep the salad covered in an airtight container to maintain freshness. The lemon dressing acts as a natural preservative, keeping the spinach vibrant and the shrimp juicy.

If you're planning to make it ahead, I recommend waiting to toss the salad with the dressing until shortly before serving. This keeps the pasta and vegetables from getting soggy. While the salad can typically last up to three days in the refrigerator, you may notice the shrimp's texture softening slightly over time. For optimal taste and texture, it's best enjoyed within the first couple of days.

Flavor Variations

Feel free to customize this salad to suit your taste preferences! For a pop of color and additional flavors, consider adding bell peppers or cucumber—these ingredients bring a nice crunch that complements the tenderness of the spinach and pasta. You could also experiment with different dressings, such as a balsamic vinaigrette or a creamy avocado dressing, for a different twist.

If you're looking to make this salad vegetarian, you can easily substitute the shrimp with grilled tofu or chickpeas, providing a high-protein option that remains satisfying. Additionally, including some feta or goat cheese can introduce a delightful creaminess that pairs well with the other flavors, taking this dish to the next level.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, just be sure to thaw them thoroughly and pat them dry before cooking.

→ What pasta types work best?

I recommend using short pasta types like fusilli or penne, but you can use any pasta you prefer.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 2 days in an airtight container.

→ Can I make this salad ahead of time?

Absolutely! It’s perfect for meal prep and can be made a day in advance for convenience.