tomato-basil shrimp pasta salad

an easy, crowd pleasing recipe to make all summer long

Jun 17, 2026

Welcome back to pasta salad week here at eat goood HQ! Today, I’ve got a simple pasta salad that you can throw together quickly for any of your summer plans. We’re keeping it basic but delicious with a tomato-basil shrimp pasta salad that requires minimal cooking and chopping, making it a crowd-pleasing dish that’s practically impossible to mess up. It’s perfect for cookouts, potlucks, or honestly just a Wednesday night when you want something fresh and summery without a lot of effort.

While my gardening journey hasn’t been 100% successful this summer… my basil plants are somehow still alive and thriving right now, so I’m taking full advantage with this one. And if you always keep a bag of shrimp in the freezer and a package of pasta in the pantry like I do, you’re already halfway there. Just pick up some tomatoes, arugula, and mozzarella (cherry tomatoes are so good right now!!).

While the soba noodle salad I shared on Sunday is a bit more involved, this one is truly easy peasy! It’s also totally customizable, so check out the swaps and subs below.

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Prepping ahead for a backyard BBQ? Leave out the arugula until ready to serve!
Not gluten-free? You can make it with your favorite pasta of choice!
Transporting to a party? Prep in a lidded bowl and bring your own serving utensils to save your host the hassle!
Taking to the beach? Pack it in a cooler in sealable bags for easy clean up and to save space.
Missing an ingredient? This recipe is a true “make-it-your-own” type of meal. Add any veggies you like, such as bell pepper, cucumber, or red onion.
Not a fan of shrimp? Swap for chicken, steak, or make it vegetarian with a can of chickpeas or white beans for added protein.
Short on time? Use a rotisserie chicken + store-bought balsamic vinaigrette, so the only cooking you’ll do is boiling the pasta water!

tomato, basil, and shrimp pasta salad

serves 6 | prep time: 15 minutes | cook time: 15 minutes

gluten-free, nut-free

INGREDIENTS

For the Sauteed Shrimp

1 pound medium shrimp, peeled and deveined, thawed if frozen
olive oil
kosher salt
ground black pepper

For the Balsamic Vinaigrette

1⁄4 cup olive oil
3 tablespoons balsamic vinegar
juice of 1 lemon
1 teaspoon garlic powder
1 teaspoon dried oregano
3⁄4 teaspoon kosher salt, additional to taste
1⁄2 teaspoon black pepper
1⁄4 teaspoon red pepper flakes (optional)

For the Pasta Salad

12 ounces gluten-free rotini pasta
4 ounces arugula
8 ounces mozzarella cheese, cubed
1 pint cherry tomatoes, halved (about 1 1/2 cups)
3⁄4 cup roughly chopped basil leaves, additional for topping if desired

INSTRUCTIONS

Saute the shrimp: In a mixing bowl, toss the shrimp with a drizzle of olive oil and few pinches of salt and black pepper until coated. Heat a large skillet over medium heat, then add the shrimp in a single layer. Cook until lightly browned and opaque in the middle, 2 to 3 minutes per side. Remove and set aside on a plate.
Meanwhile, make the vinaigrette: Add the olive oil, balsamic vinegar, lemon juice, garlic powder, oregano, salt, black pepper, and red pepper flakes (if using) to a small bowl or jar. Whisk or shake rapidly until combined and emulsified, 45 to 60 seconds.
Bring a pot of salted water to a boil, then add the penne and cook until al dente, about 9 minutes. Drain, rinse with cold water, and set aside. (I recommend tossing with a drizzle of olive oil to prevent sticking).
Add the cooked pasta to a large mixing bowl with the cooked shrimp, arugula, mozzarella, cherry tomatoes, and basil. Mix to evenly distribute. Pour in the vinaigrette and toss again to coat.
Chill in the refrigerator until serving or refrigerate in a sealed container for up to 4 days. When serving, top with additional basil leaves if desired.

STORE IT: Refrigerate in a sealed container for up to 4 days. For optimal prep-ahead results, wait to mix in the arugula until just before serving.

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recipe notes

Prep ahead: For optimal prep-ahead results, wait to mix in the arugula until ready to serve.
Save time: I highly recommend making the balsamic vinaigrette yourself, but if you’re short on time, use a store bought one!
Mozzarella: Swap for a crumbled cheese like feta or goat cheese.
Shrimp: Swap for a protein of your choice like rotisserie chicken, or make vegetarian and swap for a can of chickpeas or white beans.
Tomatoes: Swap for diced bell pepper.
Basil: Swap for fresh parsley or dried basil instead of fresh.