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When it comes to summertime meals, few dishes can rival the vibrancy and fresh flavors of a well-crafted pasta salad. Enter the Savory Sunshine Grilled Garlic Shrimp Pasta Salad—a dish that embodies the essence of sunny days and outdoor gatherings. This delightful pasta salad brilliantly balances the succulent taste of grilled shrimp, the comforting twist of fusilli pasta, and a medley of fresh vegetables, all harmonized by the zesty kick of garlic and lemon. Whether you're planning a casual lunch, a picnic in the park, or a festive dinner with friends, this recipe is versatile enough to fit any occasion, making it a staple in your culinary repertoire.

Grilled Garlic Shrimp Pasta Salad

Brighten up your summer dining with the Savory Sunshine Grilled Garlic Shrimp Pasta Salad. This refreshing dish combines juicy grilled shrimp and tender fusilli pasta with a colorful mix of fresh vegetables, all enhanced by the zesty flavors of garlic and lemon. Easy to prepare, it’s perfect for picnics, casual lunches, or festive gatherings. Discover how to make this vibrant salad that not only looks stunning but also offers a delicious balance of protein and nutrients. Embrace the essence of summer in every bite!
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Ingredients
  

8 oz (225 g) fusilli pasta

1 lb (450 g) raw shrimp, peeled and deveined

4 cloves garlic, minced

1/4 cup olive oil, divided

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

Instructions
 

Cook the Pasta: Fill a large pot with water, adding a generous amount of salt. Bring the water to a rolling boil. Add the fusilli pasta and cook according to the package instructions until al dente, typically about 8–10 minutes. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set aside to cool.

    Marinate the Shrimp: In a medium mixing bowl, whisk together the minced garlic, 2 tablespoons of olive oil, fresh lemon juice, lemon zest, red pepper flakes, and a pinch of salt and black pepper. Add the peeled and deveined shrimp, tossing to coat them thoroughly in the marinade. Let the shrimp marinate for 15-20 minutes, allowing the flavors to infuse while you prep the remaining ingredients.

      Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. If using skewers, thread the marinated shrimp onto them for easier handling. Place the shrimp on the grill and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the grill and allow them to cool slightly.

        Combine Ingredients: In a large mixing bowl, combine the cooled fusilli pasta with the grilled shrimp, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley. Gently toss all the ingredients together until everything is well mixed.

          Final Touches: Drizzle any remaining olive oil over the salad, stirring gently to incorporate. Taste the salad and adjust the seasoning with additional salt and black pepper if needed. If using, sprinkle the crumbled feta cheese over the top for an extra layer of flavor.

            Serve: For the best flavor, chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve the pasta salad cold or at room temperature, perfect as a refreshing main dish or a side at your next gathering.

              Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings