This vibrant American classic combines tender shrimp, colorful vegetables, and creamy cheese with tri-color rotini, creating a dish that's both satisfying and refreshing. It is perfect for summer picnics, potlucks, and weeknight dinners, offering a way to control ingredient quality and save money compared to store-bought versions.
Ingredients
- 1 pound tri-color rotini pasta
- 1 pound medium shrimp, peeled and deveined
- 1½ cups cherry tomatoes, halved
- ½ cup black olives, sliced
- ½ cup green olives, sliced
- 2 cups broccoli florets, blanched
- 8 ounces cheese cubes (cheddar, mozzarella, or your favorite)
- 2 tablespoons olive oil (for cooking shrimp)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- For the Dressing: ¾ cup mayonnaise
- For the Dressing: ¼ cup Greek yogurt or sour cream
- For the Dressing: 2 tablespoons red wine vinegar
- For the Dressing: 1 tablespoon Dijon mustard
- For the Dressing: 2 cloves garlic, minced
- For the Dressing: 1 teaspoon Italian seasoning
- For the Dressing: ½ teaspoon sugar
- For the Dressing: Salt and pepper to taste
- Optional: 2 tablespoons fresh dill or parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the tri-color rotini and cook according to package directions until al dente (8-10 minutes). Drain and immediately rinse under cold water. Toss with a drizzle of olive oil to prevent sticking.
- Cook the Shrimp: Pat shrimp dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Season shrimp with garlic powder, paprika, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque. Transfer to a plate and let cool completely.
- Prepare the Vegetables: Halve cherry tomatoes and slice olives. Blanch broccoli florets in boiling water for 2 minutes, then shock in ice water.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, sugar, salt, and pepper. Taste and adjust seasoning.
- Combine Everything: In a very large bowl, combine the cooled pasta, shrimp, cherry tomatoes, olives, broccoli, and cheese cubes. Pour the dressing over everything and toss gently but thoroughly.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least one hour. Before serving, give it another gentle toss and taste, adjusting seasoning if necessary.
Notes
Prep time: 20 minutes. Cooking time: 15 minutes. Total time: 35 minutes (plus 1 hour chilling time). Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the mayonnaise-based dressing separates and vegetables become watery. For a lighter version, replace half the mayonnaise with Greek yogurt. For a dairy-free option, use vegan mayo and skip the cheese. Add jalapeños or red pepper flakes for heat.
