Shrimp Salad Pasta

Shrimp & Basil Pesto Salad Pasta with Balsamic Glaze | Fresh, Flavorful, and Perfect for Summer

Cook time : 20min

When you’re craving something refreshing yet hearty, vibrant yet satisfying, this Shrimp & Basil Pesto Salad Pasta is your answer. It’s a beautifully balanced dish that combines the richness of grilled shrimp, the earthiness of mushrooms, the peppery freshness of arugula, and the bright tang of balsamic glaze. All of this is layered over perfectly cooked fusilli pasta, making it a full meal in one bowl.

This is a pasta dish that wears many hats - it’s perfect for meal prep, elegant enough for a brunch table, and casual enough for a picnic. Best of all, it’s easy to customize depending on your seasonal ingredients or dietary preferences.

Let’s walk through this simple yet delicious salad pasta recipe that brings restaurant-style flair to your home kitchen.

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🌿 Why You’ll Love This Recipe

• Quick and Easy: Done in under 30 minutes.
• Meal-Prep Friendly: Keeps well in the fridge for a day or two.
• Healthy and Colorful: Loaded with greens, protein, and fresh veggies.
• Great for Summer: Light yet satisfying with cool and tangy elements.

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Ingredients

Here’s what you’ll need to bring this flavor-packed salad pasta to life:

• 150g fusilli pasta (about 5 oz)
• 8–10 medium shrimp, peeled and deveined
• 4–5 button mushrooms, cleaned and sliced
• 1 generous scoop (about 2 tablespoons) of basil pesto
• 1 cup fresh arugula
• 1/2 cup cherry tomatoes, halved
• 1/3 cup corn kernels (canned or grilled fresh)
• 2–3 tablespoons balsamic vinegar
• 1–2 tablespoons olive oil (optional, to taste)
• Balsamic glaze, to finish

Optional Additions:

• Grated parmesan or pecorino for added saltiness
• A squeeze of lemon juice for brightness
• Crushed red pepper flakes for some heat
• Fresh herbs like basil or parsley

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Step-by-Step: How to make it

1. Boil the Fusilli Pasta

Start by bringing a large pot of salted water to a boil. Once boiling, add the fusilli pasta and cook according to the package instructions, usually around 9–11 minutes for that perfect al dente texture.

Why Fusilli? Fusilli is excellent for this salad-style pasta because its spiral shape holds onto the basil pesto beautifully, ensuring you get flavor in every bite.

After boiling, drain the pasta and rinse briefly with cold water to stop the cooking. Toss with a drizzle of olive oil to prevent sticking and set aside to cool slightly.

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2. Grill the Shrimp and Button Mushrooms

While the pasta is cooking, prepare the shrimp and mushrooms. Heat a grill pan or skillet over medium-high heat. Add a touch of olive oil, then:

• Grill the shrimp for about 1–2 minutes per side until pink and slightly golden. Remove and set aside.
• In the same pan, add the sliced button mushrooms and sauté until golden brown and tender, about 3–4 minutes. Season lightly with salt and pepper.

Cooking Tip: Don’t overcrowd the pan when grilling the mushrooms - they release water and can become soggy if not spaced properly.

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3. Toss the Pasta with Basil Pesto

Place the slightly cooled pasta in a large mixing bowl. Add 1 scoop (around 2 tablespoons) of basil pesto and toss well to coat all the noodles evenly. The pesto not only gives a burst of herbal flavor but also keeps the pasta moist and aromatic.

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4. Build the Salad Bowl

Now comes the fun part - assembly! In a large serving bowl or plate, layer the ingredients:

1. Start with a bed of fresh arugula. This adds a peppery kick that contrasts beautifully with the sweet and savory elements.
2. Add the pesto-coated fusilli on top.
3. Scatter over the grilled shrimp and mushrooms.
4. Add halved cherry tomatoes and sweet corn kernels for pops of color and sweetness.

This dish should already look like something you’d be served at a chic café.

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5. Dress the Salad

Drizzle 2–3 tablespoons of balsamic vinegar over the top. Depending on your preference, you can also add 1–2 tablespoons of olive oil for a richer mouthfeel.

🥄 Taste Test Tip: Adjust the balance by tasting a little as you go. Want it tangier? Add a bit more vinegar. Want it silkier? A little more olive oil will do the trick.

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6. Finish with Balsamic Glaze

Now for the grand finale: drizzle balsamic glaze artistically over the top. This thick, syrupy reduction of balsamic vinegar adds not just flavor, but also a beautiful glossy finish.

Why Use Glaze? It provides a concentrated sweetness and acidity that balances the pesto and shrimp, tying the dish together perfectly.

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How to Serve

This pasta salad is best served slightly warm or at room temperature. It’s perfect for:

• Picnics and potlucks
• Light lunches
• Side dish for grilled meats or fish
• A meatless dinner if shrimp is swapped for chickpeas or tofu

It also pairs well with white wines like Sauvignon Blanc or a citrusy iced tea for a complete summer meal.

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Storage & Meal Prep Tips

• Fridge: Store in an airtight container for up to 2 days. The flavors develop even more overnight!
• No freezing: Pesto and shrimp don’t freeze well due to their texture.
• Meal prep: Keep the dressing and glaze separate until ready to serve to maintain freshness.

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Recipe Variations

Vegetarian Version

• Skip the shrimp and add roasted chickpeas or grilled tofu.
• Add avocado slices for creaminess.

Spicy Kick

• Add red pepper flakes to the shrimp marinade.
• Mix a touch of chili oil into the pesto.

Mediterranean Twist

• Swap pesto for hummus and top with feta cheese and olives.

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This Shrimp & Basil Pesto Salad Pasta is more than just a quick meal - it’s a flavor experience. With layers of texture, color, and taste, it strikes the perfect balance between indulgent and fresh. Whether you’re prepping lunch for work or serving guests at a summer gathering, this dish will impress without stressing you out.

The best part? It’s endlessly adaptable. Add your favorite veggies, swap the protein, or change up the dressing. Once you master the basics, the variations are endless.

So, next time you’re staring at a box of pasta and wondering what to make, skip the heavy sauces and go for this bright, vibrant, and deeply satisfying salad pasta. You won’t regret it.🥗