Photo of Pasta salad with baby shrimp by WW

Pasta salad with baby shrimp

Points® value
Total Time
32 min
7 min
25 min


Uncooked bow tie pasta

6 oz


2 tbsp(s), fresh, or parsley

Lemon zest

1½ tsp(s), grated

Fresh lemon juice

2 tbsp(s)

Prepared olive tapenade

2 tbsp(s), or other variety

Uncooked shrimp

½ pound(s), frozen, peeled, cooked variety, thawed


½ medium, peeled, seeded, and diced


  1. Prepare the pasta according to the package directions, omitting the salt if desired. Drain in a colander, then rinse under cold running water.
  2. Combine the chives, lemon zest and juice, and tapenade in a serving bowl. Add the pasta, shrimp, and cucumber; toss to coat. Let stand about 30 minutes to allow the flavors to blend.
  3. Yields 1 1⁄2 cups per person.


We found that the best way to thaw frozen shrimp is overnight in the refrigerator, but you may not have that kind of time. For a shortcut and to put this dish together far more quickly (or, let's face it, you forgot to take the shrimp out of the freezer), you can simply place the shrimp in a colander and hold under a stream of cold water. Toss frequently until thawed, 3–5 minutes. Drain well and pat dry with paper towels before using. Then all you have left to do is cook the pasta, add the rest of the ingredients, and toss it all together. The salad is even better when it's made ahead so the flavours can meld, so give it some time to hang out in the fridge before serving.