Vinegar-Poached Shrimp Pasta Salad with Cherry Tomatoes
Bright and tangy cold pasta salad featuring shrimp poached in white vinegar with garlic and herbs, tossed with juicy cherry tomatoes and fresh parsley. This mediterranean-inspired pasta ready in about 30 minutes pairs white vinegar, water, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 12 oz uncooked medium shrimp, peeled and deveined
- 1/4 cup white vinegar
- 3 cups water
- 2 garlic cloves, smashed
- 1 bay leaf
- 8 oz penne pasta
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium saucepan, combine 3 cups water, 1/4 cup white vinegar, 2 smashed garlic cloves, and 1 bay leaf. Bring to a simmer over medium heat.
- Step 2: Add 12 oz peeled and deveined medium shrimp to the simmering liquid and poach gently for 3 minutes until shrimp turn pink and opaque. Remove shrimp with a slotted spoon and set aside to cool.
- Step 3: While shrimp cook, bring a large pot of salted water to a boil and cook 8 oz penne pasta for 10-12 minutes until al dente. Drain pasta and rinse under cold water to cool.
- Step 4: In a large bowl, combine the cooled pasta, poached shrimp, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley.
- Step 5: Whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper, then pour over the pasta mixture. Toss gently to coat evenly and refrigerate for at least 30 minutes before serving chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vinegar-Poached Shrimp Pasta Salad with Cherry Tomatoes take to make?
Total time is about 30 minutes (15 min prep + 15 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 Vinegar-Poached Shrimp Pasta Salad with Cherry Tomatoes?
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 white vinegar from drying out.
Can I substitute ingredients in Vinegar-Poached Shrimp Pasta Salad with Cherry Tomatoes?
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 Vinegar-Poached Shrimp Pasta Salad with Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vinegar-Poached Shrimp Pasta Salad with Cherry Tomatoes?
Mediterranean pasta 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.
