Cold Shrimp Pasta Salad with Asparagus and a Vinegar and Oil Based Dressing

This is a delicious cold pasta salad that can be made with any macaroni noodle you like. This recipe can also be made gluten free by using a rice noodle as well.


Fresh basil leaves 5 Medium , chiffonade
Fresh asparagus spears 40 Medium , chopped (into bite size pieces, once boiled)
Cooked baby shrimp 1 1/4 Pound
Mostaccioli pasta 16 Ounce (or any pasta of your choice)
Yellow onion 1/2 Cup (8 tbs) , finely chopped
For the dressing
White wine vinegar 1/2 Cup (8 tbs)
Sugar 1 Teaspoon
Grated parmesan cheese 1/4 Cup (4 tbs)
Dijon mustard 1 Tablespoon
Dried basil 1 Tablespoon
Olive oil 3 Tablespoon
Minced garlic 1 Clove (5 gm)



1. In the mason jar pour the white wine vinegar, olive oil, garlic, sugar dried basil, mustard and Parmesan cheese.

2. Cover with a lid and shake it well, chill in the refrigerator until needed.

3. Boil water in a large pot and a pan, place the pasta in the large pot and cook for 8 minutes.

4. And in the frying pan place the asparagus and cook for 3-4 minutes, covered. Once done drain and rinse under cold water, set aside.

5. Drain the pasta and place under cold running water, set aside.

6. In a mixing bowl combine pasta, asparagus, fresh basil and onions, give it a toss.

7. Add the shrimps and pour the dressing, toss it well, grate the Parmesan cheese on top.

8. Refrigerate and chill until needed.


9. Serve along with your meal.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 532Calories from Fat 111

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 587 mg24.46%

Total Carbohydrates 64 g21.3%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet