Shrimp and Corn Pasta Salad with Citrus Vinaigrette
A bright, refreshing pasta salad with cold shrimp, sweet corn, and a tangy citrus dressing that requires no cooking or stovetop time. This seafood-inspired no cook ready in about 15 minutes pairs peeled and deveined cooked shrimp, cooked and cooled penne pasta, thawed frozen or canned 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
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Shrimp and Corn Pasta Salad with Citrus Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shrimp and Corn Pasta Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked and cooled penne pasta from drying out.
Can I substitute ingredients in Shrimp and Corn Pasta Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shrimp and Corn Pasta Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shrimp and Corn Pasta Salad with Citrus Vinaigrette?
Seafood no cook like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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