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Asian Shrimp Pasta Salad

This flavorful Asian Shrimp Pasta Salad is light and refreshing for the summer! Combining fresh vegetables, noodles, and juicy shrimp.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 494 kcal

Ingredients
  

  • 1 LB Shrimp Peeled and deveined
  • 1 LB Fusilli Pasta
  • 1 Cup Carrots shredded
  • 1 Cup red bell peppers
  • 1 Cup Purple Cabbage Chopped
  • 1 Cup Green Cabbage
  • 1/2 Cup Red Onions Sliced
  • 1/2 Cup Green Onions Chopped
  • 1/4 Cup Spinach Chopped
  • 1/4 Cup Mayo
  • 1 TBSP Nature Seasoning
  • Tri-Color Sesame Seeds Garnish

Dressing

  • 1/4 Cup Soy Sauce
  • 2 TBSP Rice Vinegar
  • 2 TBSP Sesame Oil
  • 1 TBSP Honey
  • 1 TBSP Fresh Ginger Grated
  • 2 Cloves Garlic Minced
  • 1/2 TSP Red Pepper Flakes Optional

Instructions
 

  • Cook the pasta according to the package instructions. Drain and rinse under cold water to cool
  • In a large skillet, heat a bit of oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside to cool
  • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes (if using)
  • In a large bowl, combine the cooked pasta, shrimp, shredded carrots, purple cabbage, green cabbage, sliced bell peppers, red onions, mayo, and spinach
  • Pour the dressing over the salad and toss to coat everything evenly
  • If desired, sprinkle with green onions and sesame seeds.
  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled. Enjoy your Asian Shrimp Pasta Salad!

Notes

If you do not want to make your own dressing, you can use Ken’s Steak House Asian Sesame with Ginger & Soy.
Keyword Asian Shrimp Pasta Salad