Shrimp and Corn Pasta Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A bright, refreshing pasta salad with cold shrimp, sweet corn, and a tangy citrus dressing that requires no cooking or stovetop time. This no-cook recipe, ready in about 15 minutes, pairs cooked shrimp, penne pasta, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, peeled and deveined cooked shrimp
• 2 cups, cooked and cooled penne pasta
• 1 cup, thawed frozen or canned corn kernels
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 2 tbsp orange juice
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp honey
• 1/8 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 8 oz cooked shrimp, 2 cups cooled cooked penne pasta, 1 cup thawed corn kernels, 1/2 cup halved cherry tomatoes, and 1/4 cup finely diced red onion.
2. Step 2: In a small bowl, whisk together 2 tbsp orange juice, 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp honey, and 1/8 tsp black pepper until well blended.
3. Step 3: Pour the dressing over the pasta mixture and toss gently until every piece is evenly coated, ensuring the shrimp stays intact and the corn retains its sweetness.