Looking for a fresh, satisfying dish that’s light yet packed with flavor? This vibrant pasta salad with shrimp and a zesty lemon-basil pesto is the perfect solution—whether for a summer lunch, a casual dinner, or a make-ahead picnic meal. Tender pasta shells are tossed with juicy shrimp, colorful cherry tomatoes, crunchy pine nuts, fresh herbs, and a refreshing pesto that balances richness with citrusy brightness.
It’s comforting without being heavy, and every bite bursts with the essence of the Mediterranean.
🕒 Total Time: 45 minutes
Serves: 6
🧂 Ingredients
For the salad:
- 1 package (500 g) pasta shells (or other small pasta shape)
- 300 g shrimp, peeled and deveined (heads, shells, and tails removed)
- 1 garlic clove, thinly sliced
- 100 g colorful cherry tomatoes, halved
- 50 g fresh spring onions, finely chopped
- 1 packed cup arugula (or baby spinach), whole leaves
- 2 tbsp pine nuts, lightly toasted (about 2–3 minutes at 180 °C / 350 °F)
- 5 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- A few small fresh basil leaves, for garnish
- 1 tbsp grated Parmesan or aged graviera cheese, for serving
For the light lemon-basil pesto:
- 25 g fresh basil leaves
- ¼ cup extra virgin olive oil
- ½ garlic clove
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1 tbsp pine nuts
- Salt and freshly ground black pepper
- 2 tbsp grated Parmesan or aged graviera cheese
👩🍳 Method
Step 1: Make the lemon-basil pesto
In a small food processor or blender, combine all pesto ingredients except the cheese. Blitz until smooth and creamy. Transfer to a bowl, stir in the cheese, and mix well. Set aside.
Step 2: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook al dente, according to the package instructions.
Drain in a colander, rinse briefly with cold water to stop the cooking, and drizzle with 2 tablespoons of olive oil. Toss gently to prevent sticking and let cool completely.
Step 3: Sauté the shrimp
In a large non-stick skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer, and scatter the garlic slices in between.
Cook for 2–3 minutes per side, until lightly golden and just cooked through. Season with salt and pepper. Remove from heat and set aside.
Step 4: Assemble the salad
In a large salad bowl, combine the cooked pasta, sautéed shrimp, cherry tomatoes, chopped spring onions, arugula (or baby spinach), and toasted pine nuts. Season lightly with salt and pepper.
Pour the lemon-basil pesto over the top and toss everything together gently but thoroughly, so the sauce coats the ingredients without breaking the shrimp or greens.
Step 5: Finish and serve
Garnish with a few fresh basil leaves and sprinkle with grated cheese just before serving. This salad is best enjoyed fresh, but it also holds up well chilled.
💡 Tips & Variations
- No shrimp? Swap with cooked chicken, flaked tuna, or roasted chickpeas for a different protein.
- Add-ins: Sliced olives, roasted red peppers, or a handful of capers can give it extra personality.
- Make ahead: The pesto and pasta can be prepped up to a day in advance. Assemble the salad just before serving for the best texture.
- Cheese swap: Use feta, pecorino, or vegan cheese as an alternative to Parmesan or graviera.
This pasta salad hits all the right notes: fresh, creamy, citrusy, herby, and lightly savory. It’s the kind of dish that feels as at home at a casual family lunch as it does at a weekend garden party.