Creamy Pesto Shrimp Pasta Salad with Mozzarella
Don’t sleep on Pesto Shrimp Pasta Salad—it’s a vibrant, delicious combo of sweet roasted tomatoes, juicy shrimp, and a velvety pesto sauce. Even though it tastes gourmet, it comes together in no time, so it’s perfect for busy weeknights. The best part is you can serve it warm or chilled, making it super versatile for any occasion!
Servings: 6 -8 servings
Calories: 513kcal
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
Calories: 513kcal | Carbohydrates: 48g | Protein: 22g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 792mg | Potassium: 342mg | Fiber: 3g | Sugar: 4g | Vitamin A: 908IU | Vitamin C: 21mg | Calcium: 190mg | Iron: 2mg
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