5 from 100 votes
Italian cold spaghetti salad with shrimp
This Italian cold spaghetti salad combines al dente spaghetti with cooked shrimp, fresh arugula, and halved cherry tomatoes. Tossed with extra virgin olive oil, a splash of white wine vinegar, and seasoned with salt and black pepper, the salad offers fresh, peppery, and tangy flavors. It is best served at room temperature to preserve the bright taste and textures.
Prep Time
15 mins
Cook Time
15 mins
Servings:
4
Calories:
455 kcal
Course:
Main Course, Salad
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g spaghetti I used square cut spaghetti from La Molisana, 14 oz
- 300 g Shrimp I used tiger prawns called mazzancole in Italian, pre-cooked and peeled or prawns, 10.5 oz
- 100 g arugula washed, aka rocket, 3.5 oz
- 300 g cherry tomatoes washed and cut in halves or quarters, or datterini tomatoes, 10.5 oz
- extra virgin olive oil as required
- 1 teaspoon white wine vinegar or apple cider vinegar
- salt for pasta and to taste
- black pepper to taste, freshly ground
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)
Cup of Yum
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
- Other pasta types can substitute for spaghetti according to preference or availability.
- The salad can be made ahead and refrigerated covered, but add arugula just before serving to prevent sogginess.
- Adjust olive oil quantity as needed to ensure the salad is well coated without excess liquid.
- For best texture, serve the salad at room temperature rather than very cold from the fridge.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 455
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.