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As the summer sun shines bright and outdoor gatherings become a staple, nothing brings the spirit of the season to the table quite like a vibrant and refreshing Sun-Kissed Shrimp Pasta Salad. This delightful dish is not only visually appealing but also a feast for the taste buds, combining the freshness of seasonal produce with the satisfying texture of pasta and succulent shrimp. It embodies the essence of summer, making it the perfect accompaniment for picnics, barbecues, and light dinners on warm evenings.

Summer Shrimp Pasta Salad

Brighten up your summer gatherings with this delicious Sun-Kissed Shrimp Pasta Salad! Combining tender shrimp, colorful vegetables, and rotini pasta, this recipe is perfect for picnics and barbecues. Tossed in a zesty dressing of olive oil and lemon juice, it's not just a feast for the eyes but also a delightful treat for your taste buds. Easy to prepare and full of vibrant flavors, this salad will be the highlight of any meal. Enjoy the essence of summer on your plate!
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Ingredients
  

8 ounces of rotini pasta

1 pound of medium shrimp, peeled and deveined

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/2 cup yellow bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

1/2 teaspoon chili flakes (optional)

Salt and pepper, to taste

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Shrimp: In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp and season with salt, pepper, garlic powder, and chili flakes (if using). Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat and let cool.

      Chop the Veggies: While the shrimp is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and yellow bell pepper, and finely chop the red onion and parsley.

        Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.

          Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shrimp, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese. Pour the dressing over the pasta salad and gently toss to combine all ingredients evenly.

            Chill and Serve: For the best flavor, cover and refrigerate the pasta salad for at least 30 minutes. Serve cold or at room temperature, and enjoy the bright summer flavors!

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings