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Lemon Dill Shrimp Pasta Salad - Bright, Fresh, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (bowties, rotini, or orecchiette work well)
  • 1 pound medium shrimp, peeled and deveined (thawed if frozen)
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, very thinly sliced
  • 1/4 cup capers, drained (optional but excellent)
  • 1/4 cup fresh dill, finely chopped (plus more for garnish)
  • Zest of 1 large lemon
  • 1/3 cup fresh lemon juice (about 2 large lemons)
  • 1/2 cup extra-virgin olive oil
  • 1–2 garlic cloves, finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or sugar (balances the acidity)
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon freshly ground black pepper
  • Red pepper flakes to taste (optional for a little heat)

Method
 

  1. Boil the pasta: Bring a large pot of well-salted water to a rolling boil. Cook the pasta until just al dente, following package time. Reserve 1/4 cup of pasta water, then drain and rinse briefly under cool water to stop the cooking. Shake off excess water.
  2. Whisk the dressing: In a large mixing bowl, combine lemon zest, lemon juice, olive oil, garlic, Dijon, honey, 1 teaspoon salt, black pepper, and a pinch of red pepper flakes if using. Whisk until emulsified. Taste and adjust acidity or salt as needed.
  3. Prep the shrimp: Pat the shrimp dry and season lightly with salt and pepper. For easy cleanup, you can sauté or poach them.
  4. Cook the shrimp (sauté method): Heat a tablespoon of olive oil in a skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate to cool slightly.
  5. Cook the shrimp (poach method): Bring a saucepan of lightly salted water to a bare simmer. Add shrimp and poach 2–3 minutes, until just opaque. Drain and cool.
  6. Combine the salad: To the bowl with dressing, add the cooked pasta, shrimp, cucumber, tomatoes, red onion, capers, and dill. Toss gently to coat. If it looks a little dry, loosen with a splash of reserved pasta water.
  7. Rest for flavor: Let the salad sit 10–15 minutes so the pasta absorbs the dressing. Taste again and adjust with extra lemon, dill, salt, or pepper.
  8. Garnish and serve: Finish with a sprinkle of fresh dill and an extra crack of pepper. Serve slightly warm or chilled.