Easy Pesto Pasta Salad with Shrimp


  • 10 ounces pasta (rigatoni, spaghetti, or elbow macaroni can be used)
  • 3/4 cup basil pesto* (see below)
  • 1 pound medium to large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
  • salt and pepper to taste
  • 1/4 cup freshly grated parmesan cheese
  • 1 cup cherry tomatoes halved
  • Optional garnish: chopped parsley


Boil Pasta and drain. Boil shrimp if necessary. I usually buy already cooked. Add the ingredients together and you’re done.


You can make your own pesto, but the ones in the refrigerated produce section are pretty fresh.

*Basic Pesto

  • 3 cups packed fresh basil leaves
  • 4 cloves garlic
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/2 cup chopped fresh parsley (optional)


Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.