Make-Ahead Pasta Salad with Shrimp & Pesto Sauce
If you love fresh, vibrant flavors and a satisfying yet refreshing meal, this make-ahead Pesto Shrimp Pasta Salad is a must-try! Featuring juicy roasted tomatoes, tender shrimp, creamy mascarpone cheese, and fresh summer pesto, this dish is almost too beautiful to eat. Almost.
The best part? It can be enjoyed warm or chilled (just like my zesty street-corn pasta salad!), making it your go-to recipe for all summer cookouts and gatherings!
Why this recipe works
- The shrimp are tender and succulent! Sautéing shrimp is not only quick, but the easiest way to guarantee they’re not overcooked I follow the same method when making warm, buttery shrimp rolls.
- The mascarpone cheese melds into the sauce, creating a rich, creamy texture that coats every bite. (After years of testing creamy pasta dishes, I can assure you mascarpone cheese melts beautifully — see my ultra-creamy orzo pasta with scallops for more proof. 😏)
- Cute little bocconcini (tiny balls of fresh mozzarella) add bursts of creaminess to the seafood pasta, that pairs so well with the roasted tomatoes, lemon zest, and fresh pesto.
Make The Most Of Your Ingredients
Short, ridged pasta—think fusilli, rotini, or rigatoni—has plenty of grooves for pesto to cling to, so every bite is saucy and flavorful.
Mascarpone + lemon zest + a splash of starchy pasta water blend into a silky, bright sauce that feels light rather than heavy; after a few rounds of test batches, this trio proved to be the secret to balanced, creamy pesto bliss.
Large shrimp (31/40 count) cook in minutes and are naturally bite‑sized, meaning you can toss them in whole and skip any chopping without sacrificing shrimp in every forkful.
Regarding pesto: use any pesto you like, either store-bought or homemade. A few of my personal favorites are homemade pesto with walnuts, peppery arugula pesto, and this pistachio pesto with basil and Parmesan.
Directions
Full instructions and quantities can be found in the recipe card below.
Ari’s Best Tips!
- Don’t overcook the shrimp, or you risk them being rubbery. They cook quickly.
- Use fresh basil pesto for the best flavor. I have a ton of fresh pesto recipes for using up leftovers!
- Adjust the sauce consistency with pasta water to get the perfect creamy coating.
- Roast extra tomatoes–this is such an easy way to add a rich tomato flavor to a variety of dishes throughout the week!
Serving Suggestions
My idea of a perfect summer evening is dining al fresco with this shrimp pasta salad, a bowl of cool, creamy tomato caprese gazpacho, and a chilled glass of Chenin Blanc or Chablis. Perhaps the only side that I’d suggest you consider adding is homemade garlic bread with anchovy butter (I mean, swoon!) or a fresh green salad.
Simple is the name of the game for this one!
This Shrimp Pesto Pasta Salad is perfect all summer long! I know you’re going to love it. If you give it a try, please let us know by leaving a review and rating below!
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Creamy Pesto Shrimp Pasta Salad with Mozzarella
Ingredients
For the Pasta Salad
- 1 pint (300g) cherry tomatoes
- 2 Tbsp olive oil
- Kosher salt
- 1 lb (454g) short spiral pasta, any shape
- ½ cup basil pesto, or any kind you like
- ½ cup mascarpone cheese, room temperature
- 7 oz (198g) bocconcini (small fresh mozzarella balls), halved — or you can rip 1 or 2 balls of fresh mozzarella into bite-size pieces
- 1 medium lemon, zested, about 2 tsp
For the Shrimp
- 1 lb medium or large shrimp (26-30 count), peeled, deveined, tails removed
- 2 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
For Serving
- High-quality extra virgin olive oil, flaky sea salt, freshly ground black pepper, and fresh basil leaves
Instructions
- Roast the tomatoes. Preheat an oven to 425°F (218°C). Place (300g) tomatoes on a rimmed baking sheet, drizzle with 2 Tbsp olive oil, then season with ½ tsp kosher salt. Cook for 20-25 minutes, rotating the pan once halfway through, until the tomatoes have shriveled and blistered a bit. Set aside.
- Cook the pasta. Meanwhile, bring a large pot of water to a rapid boil, then season generously with a few tablespoons of kosher salt. Add 1lb (454g) pasta, then cook according to package directions until al dente (or 1 minute more, depending on your preference). Reserve about ½ cup of pasta water, then drain. Transfer the pasta to a large mixing bowl.
- Cook the shrimp. Place shrimp in a mixing bowl, then season with 1 tsp Italian seasoning, 1 tsp kosher salt, and ¼ tsp black pepper. Toss well. Heat remaining 2 Tbsp olive oil in a large skillet over medium-high heat. Add shrimp, ensuring they’re in a single layer, then cook undisturbed for 2 minutes. Flip the shrimp, then cook for 1-2 minutes more, or until the shrimp turn opaque and are cooked through.
- Add remaining ingredients. Add cooked tomatoes, pan-seared shrimp, ½ cup pesto, ½ cup mascarpone cheese, halved bocconcini, lemon zest, and ¼ cup reserved cooking water, then toss to combine until the sauce is well mixed. Taste and adjust seasoning as needed. For a thinner sauce, add reserved pasta water a tablespoon at a time, tossing well in between, until desired consistency is reached.
- Finish, then serve! Transfer to a serving bowl. If you want the pasta salad chilled, cover tightly, refrigerate for at least 2 hours, then garnish as follows. If serving warm, drizzle with a little extra virgin olive oil, sprinkle with a pinch of flaky sea salt and black pepper, then garnish with fresh basil leaves. Enjoy!
Notes
- Nutrition facts assume 8 portions.
- Depending on the size of the shrimp, you can either leave them whole or chop into bite-size pieces after cooking.
- Don’t have mascarpone cheese? You can use goat cheese (tangier!) or cream cheese (milder taste). Ensure all cheese is room temperature for best results mixing.
- To make-ahead: You can prepare the roasted tomatoes and cooked shrimp in advance and store them in the fridge. When ready to serve, toss them with the pasta and remaining ingredients.
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Nutrition
Photography by Jo Harding.
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