Ingredients:
12 oz spaghetti or angel hair pasta
1 lb cooked shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Lemon wedges for serving
Directions:
Cook pasta according to package instructions until al dente; drain and rinse under cold water to cool.
In a large bowl, combine the cooked shrimp, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to create the dressing.
Toss the pasta with the shrimp and vegetable mixture. Drizzle the dressing over the salad and gently toss to combine everything evenly.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled, garnished with additional parsley or basil and lemon wedges on the side.