Italian cold spaghetti salad with shrimp

Name: Italian cold spaghetti salad with shrimp
Prep time: 15 min
Cook time: 15 min
Yield: 4 serving
Ingredients: 400 g spaghetti (14oz); 300 g pre-cooked and peeled shrimps or prawns (10.5 oz); 100 g rocket (arugula) (3.5oz); 300 g cherry or datterini tomatoes (10.5oz); extra virgin olive oil; 1 teaspoon vinegar (white wine or apple cider); salt; freshly ground black pepper

User Reviews

5.0

150 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Calories
455 kcal
Course
Main Course, Salad
Cuisine
Mediterranean, Italian

Italian cold spaghetti salad with shrimp

Daisy Meyer

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This easy cold spaghetti salad recipe comes from the Central Italian region of Marche. The main ingredients are pre-cooked peeled shrimps or prawns, rocket (arugula) and small tomatoes tossed with spaghetti in a simple olive oil and vinegar dressing. Perfect for a cold lunch, picnic, buffets and potlucks!

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Ingredients

Servings

400 g spaghetti (14oz) I used square cut spaghetti from La Molisana
300 g pre-cooked and peeled shrimps or prawns (10.5 oz) I used tiger prawns called mazzancole in Italian
100 g rocket (arugula) (3.5oz) washed
300 g cherry or datterini tomatoes (10.5oz) washed and cut in halves or quarters
extra virgin olive oil. as required
1 teaspoon vinegar (white wine or apple cider)
salt for pasta and to taste
freshly ground black pepper. to taste

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Instructions

Prepare the ingredients

Wash the tomatoes and cut them in half or in quarters. Wash the rocket. Blanch the shrimp or prawns in boiling water and allow to cool. (just a few seconds for shrimp, a minute for prawns)

Cook the pasta

Put a pot of water on to boil for the spaghetti. Add salt once it starts to boil and bring to the boil again. Cook the spaghetti al dente according to the instructions on the packet. Drain the spaghetti and rinse it with cold water to stop it cooking further and to remove the starch.

Finish and serve your spaghetti salad

Put the tomatoes, prawns, and rocket in a large bowl with some olive oil, a dash of vinegar, and salt and pepper to taste. Add the cooked spaghetti. Mix well. Add more olive oil if necessary and serve immediately. This spaghetti salad is best served at room temperature, not too fridge cold.

Notes

This recipe calls for spaghetti but other pasta types would work too.
This spaghetti salad can be made a little in advance and kept covered with cling film in the fridge until ready to serve. But the rocket (arugula) will start to get soggy quite quickly because of the olive oil and liquid from the tomatoes. If you want to prepare in advance add the rocket when ready to serve.
Ideas for other ingredients see text above.

Nutrition Information

Show Details

Calories 455kcal (23%) Carbohydrates 79g (26%) Protein 29g (58%) Fat 2g (3%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 0.3g Trans Fat 0.003g Cholesterol 121mg (40%) Sodium 110mg (5%) Potassium 677mg (19%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 960IU (19%) Vitamin C 21mg (23%) Calcium 117mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 455 kcal

% Daily Value*

Calories	455kcal	23%
Carbohydrates	79g	26%
Protein	29g	58%
Fat	2g	3%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	0.3g	2%
Trans Fat	0.003g	0%
Cholesterol	121mg	40%
Sodium	110mg	5%
Potassium	677mg	14%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	960IU	19%
Vitamin C	21mg	23%
Calcium	117mg	12%
Iron	3mg	17%