Artichoke Shrimp Pasta Salad

Whoever decided to sell bland macaroni salad in prepackaged clamshells at grocery store deli counters did the pasta salad category a huge disservice. Cold pasta salad recipes can be as varied and flavorful as hot pasta dinners. This recipe for artichoke shrimp pasta salad conjures images of Mediterranean flavors and tender shellfish before you even read the ingredient list.

Mediterranean staples, including ripe olives, briny feta and fresh basil, feature heavily in this recipe. A lemon vinaigrette lightly coats the bow tie pasta and shrimp and blends with the marinated artichoke hearts. One of the best pasta salad recipes for a crowd, artichoke shrimp salad is filling enough to settle among the main dishes or join an array of salads at a summer potluck. Serve the family this pasta salad on a hot summer night and divide the leftovers for lunches later in the week. Simple math halves the ingredients for a smaller batch.

Artichoke Shrimp Pasta Salad Ingredients

• Bow tie pasta: Farfalle pasta has a bow tie or butterfly shape that captures salad dressing in its folds. Cook the pasta just until al dente to avoid mushiness.
• Cooked shrimp: Jumbo shrimp (16-20 per pound) match the sizes of the pasta and artichoke hearts better than tiny salad shrimp. For the freshest-tasting seafood, clean the shrimp and cook them yourself.
• Artichoke hearts: Choose a jar of artichoke hearts marinated in oil rather than water. Even after you drain off the marinade, the oil and seasonings cling to the artichoke leaves and add their flavor to the salad.
• Olives: Cans of sliced ripe olives are a mild, no-prep addition to this pasta salad. For more tanginess, choose other types of olives like kalamata or Nicoise.
• Feta cheese: Crumbled feta spreads tangy saltiness throughout the artichoke shrimp salad. The best feta is made with rich sheep’s milk and packaged in a saltwater brine.
• Green onions: Scallions or green onions taste milder than other types of onions, so they’re typically used raw. Slice the firmer white base and the softer green tops into this pasta salad.
• Fresh parsley: Store parsley and other fresh herbs in a jar with about an inch of water. Keep the jar in the fridge until you want to chop the leaves for this shrimp salad and other parsley recipes.
• Fresh basil: Basil adds herbal overtones to the pasta mixture and dressing. Like parsley, store fresh basil in a jar with water, but display it on your counter like a bouquet of flowers. It will go limp and spoil faster at fridge temperatures.
• Dressing: The acidity of white wine vinegar and lemon juice offsets the smooth richness of olive oil in this dressing. Vinegar and oil don’t like to mix, but Dijon mustard is an emulsifier that binds them into a creamy blend. More fresh basil and, if desired, freshly ground black pepper finish out the dressing.

Directions

Step 1: Cook the pasta

Cook the pasta according to the package directions for al dente. Drain the pasta, rinse it with cold water and drain it well again.

Step 2: Mix the salad

In a large bowl, combine the pasta, shrimp, artichoke hearts, olives, feta cheese, green onions, parsley and basil. Toss gently to mix.

Step 3: Add the dressing

In a small bowl, whisk the vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour the dressing over the pasta mixture and toss again to coat. Refrigerate the salad, covered, for two hours before serving.

Editor’s Tip: If an oily surface layer refuses to whisk into the dressing’s other ingredients, seal everything in a jar and shake it vigorously until creamy. When making a dressing with olive oil, whisking or shaking works better than a food processor or blender—the high speed will only increase the oil’s bitter notes.

Artichoke Shrimp Pasta Salad Variations

• Change the pasta shape: Other short pasta shapes behave like farfalle in a pasta salad. Try frilly campanelle, spiraled cavatappi or twisted gemelli. For a lower-carb option, replace the pasta with homemade zucchini noodles.
• Add other vegetables: Chop fresh tomatoes or halve cherry tomatoes and add them with the other salad ingredients. Other colorful additions include chopped sweet red pepper, shaved carrots, diced cucumber, fresh peas and baby spinach.
• Use flavored vinegar: White wine vinegar infused with herbs and other aromatics puts subtle flavors into a vinaigrette. Flavored vinegars with garlic and herbs like basil and tarragon work particularly well in this artichoke pasta salad.

How to Store Artichoke Shrimp Pasta Salad

Store artichoke shrimp pasta salad in the refrigerator. If storing it longer than the initial two hours, cover the bowl with an airtight lid or divide the salad into multiple airtight containers.

How long does artichoke pasta salad last?

Artichoke pasta salad with shrimp lasts up to four days in the refrigerator. It actually tastes better after two hours in the fridge than when freshly made. After a couple of days, the feta will start to dissolve into the salad, and the basil will soften. A fresh sprinkling of each when you serve the leftovers brightens the salad.

Artichoke Shrimp Pasta Salad Tips

What’s the best way to cook shrimp for artichoke shrimp salad?

One of the best ways to cook shrimp for artichoke shrimp salad is to poach them as you would for shrimp cocktail. Poached shrimp have more complex flavors than precooked frozen shrimp and a softer, more tender texture. Another option is to cook frozen shrimp straight from the freezer on the stovetop. For smoky notes in this pasta salad, use grilled shrimp.

What else can you serve with artichoke shrimp pasta salad?

Chilled artichoke shrimp pasta salad makes a fantastic main course, especially on a hot summer night, served with fresh-cut vegetables and wedges of watermelon for dessert. If you grill the shrimp, leave room on the grates for herbed grilled corn on the cob. Set this pasta salad out as part of a picnic spread alongside red, white and blue summer salad for a fruity touch and grilled potato and corn salad for a smoky one. As a side dish, artichoke shrimp pasta salad goes well with meaty entrees like Santorini lamb sliders or honey garlic ribs.