If you’re looking for a bright, fresh, and utterly satisfying dish that combines the best of seafood and pasta, then you absolutely must try this Roasted Shrimp Pasta Salad with Lemon Vinaigrette Recipe. It brings together perfectly roasted shrimp with tender orzo pasta, vibrant herbs, and tangy feta, all dressed in a zesty lemon vinaigrette. Each bite bursts with layers of flavor and a wonderful mix of textures, making it a fantastic dish for summer gatherings, weeknight dinners, or meal prep. Trust me, this salad will quickly become a favorite in your recipe collection!
Ingredients You’ll Need
The beauty of this dish lies in its simple, high-quality ingredients, each playing an essential role in creating the perfect balance of taste, texture, and color. From the sweet shrimp to the fresh herbs and tangy feta, every element is thoughtfully combined to make this salad shine.
- 1-1/4 cups dry orzo pasta: Small, rice-shaped pasta that soaks up flavors beautifully and provides a delicate, chewy texture.
- 1 lb shrimp (size 21-25 per pound, peeled, deveined, tails removed): The star protein, roasted to juicy perfection for that lovely sweet and smoky flavor.
- 1/2 tsp Kosher salt: Enhances all the ingredients’ natural flavors during seasoning and cooking.
- 1/2 tsp ground black pepper: Adds just the right amount of subtle heat and depth.
- 1 Tbsp olive oil: Used for roasting the shrimp to keep them juicy and add richness.
- 1/2 cup scallions (white and green parts, finely minced): Offers a mild onion-like crunch and fresh, peppery notes.
- 1/2 cup dill (fresh, finely minced): Gives a fragrant, citrusy flavor that pairs beautifully with seafood.
- 1/2 cup Italian parsley (fresh, finely chopped): Provides bright, herbaceous freshness and color contrast.
- 8 oz feta cheese (block, drained and cubed): Creamy, salty bites that elevate the salad with a delightful tang.
- 1/2 cup olive oil (for vinaigrette): Creates a silky base for the lemon dressing.
- 1/2 cup lemon juice (freshly squeezed): The key to that refreshing citrus zing that wakes up the entire salad.
- 2 tsp kosher salt (for vinaigrette and pasta water): Essential for seasoning and enhancing flavors.
- 1 tsp ground black pepper (for vinaigrette): Adds balanced spice to the dressing without overpowering.
How to Make Roasted Shrimp Pasta Salad with Lemon Vinaigrette Recipe
Step 1: Preheat and Prepare Shrimp
Start by preheating your oven to 400 degrees to get the perfect roasting environment. Place the shrimp on a rimmed sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss them well. This simple step ensures every shrimp is perfectly seasoned and ready to roast to a juicy, tender finish with a slightly caramelized flavor.
Step 2: Roast the Shrimp
Roast the shrimp for about 6 to 9 minutes until they turn opaque and firm, presenting that lovely pink-and-white color that tells you they’re perfectly cooked. This quick roasting locks in their juiciness and adds a subtle smoky note. When they’re done, transfer them to a plate to cool off while you move on to the pasta.
Step 3: Cook the Orzo Pasta
Bring a large pot of salted water with a splash of olive oil to a boil. Add the orzo and cook for 9 to 10 minutes until tender but still pleasantly chewy. The salt in the water seasons the pasta from the inside out, while the olive oil helps prevent sticking. Once cooked, drain the pasta promptly and transfer it to your lemon vinaigrette to start soaking in that vibrant flavor.
Step 4: Whisk the Lemon Vinaigrette
While the shrimp and pasta are cooking, whisk together fresh lemon juice, olive oil, salt, and pepper in a large mixing bowl. This vinaigrette is the refreshing backbone of the salad—bright, tangy, and silky all at once. It’s where the magic begins, infusing the orzo with lively citrus notes and smooth richness.
Step 5: Combine Pasta and Vinaigrette
Add the hot, drained orzo directly into the vinaigrette and toss thoroughly. Let it rest for about 10 minutes so the pasta absorbs the dressing and softens just right. This step is crucial for building deep, cohesive flavors that make the Roasted Shrimp Pasta Salad with Lemon Vinaigrette Recipe so irresistible.
Step 6: Add Shrimp and Fresh Herbs
Stir in the roasted shrimp, scallions, dill, and parsley. These fresh herbs and the mild bite of scallions add pleasing complexity and an herbal brightness that perfectly complements the shrimp and lemon profile. Toss everything together until well combined for the most harmonious mix.
Step 7: Fold in Feta Cheese
Gently incorporate the cubed feta cheese last to keep its creamy texture intact throughout the salad. The salty, tangy feta provides a luscious contrast to the fresh herbs and light vinaigrette, bringing the whole dish together beautifully. Now your salad is ready to enjoy!
Step 8: Let Flavors Develop or Serve Immediately
This salad is delicious right away, but if you have the patience, letting it sit at room temperature for one hour allows the flavors to meld even more deeply. Alternatively, refrigerate it until you’re ready to serve. Whether cold or lightly chilled, it remains a refreshing and satisfying dish.
How to Serve Roasted Shrimp Pasta Salad with Lemon Vinaigrette Recipe
Garnishes
For an extra pop of color and flavor, try sprinkling a few fresh dill sprigs, extra feta crumbles, or a twist of lemon zest on top just before serving. A drizzle of good quality olive oil can also add a lovely glossy finish that makes the salad look as good as it tastes.
Side Dishes
This pasta salad pairs wonderfully with a crisp green salad or garlic bread for a full Mediterranean-inspired meal. For a heartier lunch, pair it with grilled vegetables or a light soup to balance the richness of the shrimp and feta. On warmer days, it’s a perfect companion to chilled white wine or a fruity rosé.
Creative Ways to Present
Impress your guests by serving this salad in individual Italian bread bowls or mini mason jars for portable, elegant presentation. You can also plate it over a bed of mixed greens or arugula for added texture and variety. When entertaining, consider assembling it as part of a colorful buffet to highlight its beautiful layers.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Shrimp Pasta Salad with Lemon Vinaigrette Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop over time, so leftovers often taste even better the next day. Just give it a gentle stir before serving to redistribute the dressing.
Freezing
Because this recipe contains fresh herbs and feta, freezing is not recommended as it can alter the texture and freshness. Shrimp can become rubbery and herbs may turn wilted when frozen and thawed, so it’s best to enjoy this salad fresh or refrigerated.
Reheating
This pasta salad is designed to be eaten cold or at room temperature, so reheating is unnecessary. If you prefer it warm, gently warm portions in a skillet over low heat only until the shrimp is slightly warmed, but avoid microwave reheating as it can toughen the shrimp and wilt the salad.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before roasting to ensure they roast evenly and get that beautiful pink color and firm texture.
What other pasta can I use if I don’t have orzo?
Small pasta shapes like couscous, ditalini, or small shells work great as they hold the vinaigrette well and blend beautifully with the other ingredients.
Is this salad good for meal prep?
Yes, it’s actually fantastic for meal prep. Make it a day ahead to let the flavors meld, and portion it in airtight containers to keep in the fridge for healthy lunches or quick dinners throughout the week.
Can I substitute the feta cheese?
You can, but feta adds a signature tang and creaminess that’s tough to replace. Goat cheese or queso fresco can work as alternatives, but the flavor profile will change slightly.
How long can this salad sit out at a party?
For food safety, it’s best not to leave the salad out for more than 2 hours. Keep it chilled on ice if possible, especially in warm weather, to maintain freshness and safety.
Final Thoughts
I hope this Roasted Shrimp Pasta Salad with Lemon Vinaigrette Recipe inspires you to create something fresh, flavorful, and incredibly satisfying. It’s one of those dishes that delivers on taste and versatility, perfect for sharing with friends, family, or savoring on your own. Give it a try—you won’t regret bringing this vibrant salad to your table!
Print
Roasted Shrimp Pasta Salad with Lemon Vinaigrette Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 8 to 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Description
A vibrant and refreshing roasted shrimp pasta salad featuring tender orzo, fresh herbs, feta cheese, and a zesty lemon vinaigrette. Perfect for a light lunch or picnic, this salad combines the smoky flavor of roasted shrimp with bright, herbaceous notes and creamy feta for a satisfying and delicious dish.
Ingredients
For the Salad
- 1–1/4 cups dry orzo pasta
- 1 lb shrimp (size 21–25 per pound, peeled, deveined, and tails removed)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 Tbsp olive oil
- 1/2 cup scallions (white and green parts, finely minced)
- 1/2 cup fresh dill (finely minced)
- 1/2 cup Italian parsley (fresh, finely chopped)
- 8 oz feta cheese (block, drained and cubed)
For the Lemon Vinaigrette
- 1/2 cup olive oil
- 1/2 cup freshly squeezed lemon juice
- 2 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the shrimp.
- Prepare Shrimp: Arrange the peeled and deveined shrimp on a large sheet pan with sides. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Toss to coat each shrimp evenly with the oil and seasoning.
- Roast Shrimp: Place the baking sheet in the preheated oven and roast the shrimp for 6 to 9 minutes until the shrimp are opaque, firm, and display a slightly white and pink color. Remove from oven and set the shrimp aside on a plate to cool.
- Cook Pasta: While the shrimp roast, bring a large pot of water to a boil over medium-high heat, adding 2 teaspoons kosher salt and a splash of olive oil. Add the orzo pasta and cook for 9 to 10 minutes until tender. Drain the pasta once done.
- Make Lemon Vinaigrette: In a large bowl, whisk together 1/2 cup freshly squeezed lemon juice, 1/2 cup olive oil, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper until well combined.
- Toss Pasta: Immediately add the drained pasta to the bowl with the vinaigrette, mixing well to coat. Allow the pasta to sit for about 10 minutes so it can absorb the dressing.
- Combine Salad Ingredients: Add the cooled roasted shrimp, scallions, dill, and parsley to the pasta. Toss everything thoroughly. Finally, gently fold in the cubed feta cheese to combine without breaking it up.
- Serve or Chill: Serve the salad immediately or let it sit at room temperature for an hour to allow the flavors to meld. Alternatively, refrigerate until ready to serve. The salad can be enjoyed cold or at room temperature.
Notes
- This salad tastes best if allowed to rest at room temperature for an hour before serving to deepen the flavors.
- Make sure not to overcook the shrimp during roasting to keep them tender and juicy.
- Orzo can be substituted with other small pasta shapes like acini di pepe or couscous for slight variations.
- For a spicier kick, consider adding some red chili flakes to the vinaigrette.
- Use fresh herbs for the best flavor; dried herbs won’t provide the same brightness.
