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–+ servings
Plate servings individually or transfer all of the salad to a large bowl for family-style or potluck serving. Garnish with lemon slices, a lemon wedge, or sliced scallions on top.
Kymberley

Lemon Fusilli Salad with Shrimp

5 from 3 votes
Serve up oohs and ahhs with this inspiring picnic, potluck, or easy weeknight pasta salad that’s great as an all-in-one meal or a side dish. But, of course, we’re talking about Lemon Fusilli Salad with Shrimp. Or switch it up by making it with ham, chicken, or even tuna. It’s a pasta salad recipe that bursts with loads of fresh veggies and your choice of protein covered with a creamy herb ranch dressing and a touch of lemony citrus zest for a bright, summery taste. We’re sure you’ll give it two thumbs up!
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Prep Time 15 minutes
Cook Time 12 minutes
Pasta drain time 3 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner, Lunch, Salad, Supper
Cuisine: American
Calories: 316
Ingredients Equipment Method Nutrition Notes
Cook Mode

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Ingredients
 
 

  • ½ box Fusilli or shell pasta, cooked
  • 1 cup pre-cooked Shrimp [1]
  • 1 cup Broccoli florets cut small
  • 1 cup Cauliflower florets cut small
  • ½ cup peas
  • ½ cup prepared Ranch Dressing
  • ¼ cup Mayonnaise
  • 1 tablespoon Zest from one Lemon
  • ¼ teaspoon White Pepper
  • ¼ teaspoon Salt
  • 6 Lemon coins, wheels, or wedges cut from the zested lemon

Equipment

  • Large Saucepan
  • Large Bowl
  • Cutting Board
  • Utensils (Cooks Knife, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)

Nutrition

Calories: 316kcalCarbohydrates: 21.9gProtein: 19.9gFat: 16.7gSaturated Fat: 0.1gPolyunsaturated Fat: 9.5gMonounsaturated Fat: 3.5gTrans Fat: 0.1gCholesterol: 130.7mgSodium: 449.1mgPotassium: 384.9mgFiber: 2.1gSugar: 2.8gVitamin A: 20.7IUVitamin C: 25.4mgVitamin D: 0.1µgCalcium: 74.6mgIron: 1.6mg

Method
 

Cook pasta in a large pot or saucepan using the package directions as a guideline.
  1. Generally, you’ll bring a large pot of water to a boil. Add salt and pasta. Most pasta will cook in 8 to 12 minutes until it is tender and firm but no longer crunchy - al-dente’ (Ahl-DEN-Tay).
    ½ box Fusilli
    Fusilli pasta cooking to al-dente’. Generally, you’ll bring a large pot of water to a boil. Add salt and pasta. Most pasta will cook in 8 to 12 minutes until it is tender and firm but no longer crunchy - al-dente’ (Ahl-DEN-Tay).
  2. When cooked, drain the pasta, then rinse in cold water to bring the temperature down quickly, stopping the cooking process and keeping the noodles loose for the salad. Once cooled, transfer the cooled pasta to a colander or mesh strainer, shake to remove as much excess water as possible. Set aside.
    ½ box Fusilli
    Fusilli pasta cooked al-dente’ draining in a colander. When cooked, drain the pasta, then rinse in cold water to bring the temperature down quickly, stopping the cooking process and keeping the noodles loose for the salad. Once cooled, transfer the cooled pasta to a colander or mesh strainer, shake to remove as much excess water as possible. Set aside for about 3 minutes to drain any additional water trapped.
While the pasta is cooking...
  1. Detail the shrimp (if not already done). Rinse and drain the broccoli and cauliflower under cool water, drain well, cut off any bad spots, then cut the florets into small pieces. Then zest the lemon and measure the remaining ingredients.
    1 cup Broccoli florets, 1 cup Cauliflower florets, 1 tablespoon Zest from one Lemon, 1 cup pre-cooked Shrimp
    While the pasta is cooking, rinse and drain the broccoli and cauliflower under cool water. You’ll want to make sure to drain it well, cut off any bad spots, then cut down the florets into small pieces. Finally, zest the lemon and measure out the remaining ingredients.
Assemble
  1. Combine cooked pasta, shrimp, broccoli, cauliflower, peas, ranch dressing, mayonnaise, and lemon zest in a large bowl.
    1 cup Broccoli florets, 1 cup Cauliflower florets, ½ cup prepared Ranch Dressing, ¼ cup Mayonnaise, 1 tablespoon Zest from one Lemon, ½ cup peas
    When thoroughly drained, place the pasta in a large bowl, add the broccoli, cauliflower, peas, prepared ranch dressing, mayonnaise, and lemon zest.
  2. Season with salt and pepper before tossing lightly, then gently fold in the shrimp. [1]
    ¼ teaspoon White Pepper, ¼ teaspoon Salt, 1 cup pre-cooked Shrimp
    Season with salt and white pepper.
Serve
  1. Refrigerate until ready to serve, or serve immediately, garnish individual servings with a lemon wheel cut from the zested lemon, a cut lemon wedge, or sprinkle with sliced scallions.
    6 Lemon coins, wheels, or wedges
    Plate servings individually or transfer all of the salad to a large bowl for family-style or potluck serving. Garnish with lemon slices, a lemon wedge, or sliced scallions on top.

Kitchen Notes

Footnotes:
[1] You could also substitute ham or another protein like cubed, cooked chicken breast, or flaked, cooked tuna in place of the shrimp.

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