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Grilled Shrimp Cocktail Pasta Salad

Erica
Shrimp cocktail into a cool and healthy pasta salad.
5 from 1 vote
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine seafood
Servings 6 people

Ingredients
 

For the dressing

  • ½ cup plain Greek yogurt
  • ½ cup light buttermilk
  • 2-3 Tbsp seafood cocktail sauce to taste
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 1 Tbsp Italian flat-leaf parsley minced

For the shrimp

For the salad

  • ½ lb ditalini pasta
  • ½ cup green bell pepper diced
  • ½ cup diced celery
  • ¼ cup thinly sliced green onion
  • 1 medium tomato seeded and diced
  • 1 tsp kosher salt
  • couple pinches fresh cracked pepper
  • Boston bibb lettuce see *Note below
  • garnish: additional chopped parsley

Instructions
 

  • Heat grill on high heat. Bring a large pot of water to a boil.
  • In a small bowl, whisk together the ingredients for the dressing. Set aside.
  • Thread the shrimp on skewers and lightly brush or spray them with olive oil. Season both sides with salt, pepper, and Old Bay. Grill on high heat 1-1/2 to 2 minutes, turning mid-way, until just cooked through. Remove from the heat and set aside.
  • Cook the pasta in heavily salted water to al dente according to package directions. Drain and rinse with cold water.
  • To a large mixing bowl, add the bell pepper, celery, green onion, cooked pasta, salt, pepper, and salad dressing. Toss to evenly distribute the dressing. Gently toss in the shrimp and tomato. Chill at least 30 minutes. Serve on a bed of lettuce if desired. Garnish with fresh parsley. Yield: 6 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!