Aug 09

Summer Salads! (Shrimp/Pasta and Frito/Corn)

This post was inspired by my Mom!  Last time I went home for a visit we had a “cold salad dinner”!  She made three different salads and they were all delicous!  When it’s 100 degrees out, this type of meal really hits the spot! Here are two delicious cold summer salads…Shrimp & Tomato Pasta Salad and Frito Corn Salad! The pasta salad is adapted from Pioneer Woman’s “Pasta Salad with Tomatoes, Zucchini, and Feta”. The frito corn salad is all over the internet but I made a few changes to make it my own 

Both of these salads are great leftover…you can have lunch for the week!  I will note that if you’re doing this, do NOT add the fritos to the corn salad…they will get soggy leftover.  Instead, just crush some up and add them right before you eat.  These are also great recipes to take to a BBQ or serve at a potluck.
Ok here we go…we’ll start with the pasta. You’ll need a pound of pasta (any shape), tomatoes, zucchini, fresh herbs, lemon, olive oil, salt, pepper and feta cheese. I also added a pound of shrimp to this! Chicken would also be delicious.
Start by cooking the pasta according to the package directions. Do not overcook! When pasta is done, drain it in a colander and spray it with cold water until the pasta is cool. This will stop the cooking process. Next, chop your tomatoes and zucchini into bite sized pieces.

If you have raw shrimp, boil it for a couple minutes, remove the shell and chop them up as well. You can also buy pre-cooked shrimp.

Now…grab a big bowl and get to mixing!!! Stir up the pasta, vegetables and shrimp. Add a teaspoon of salt, ½ teaspoon of pepper, and your herbs. Use whichever herbs tickle your fancy. I grow lemon basil, tarragon and chives at home so I used some of all three! Pour in 2 tablespoons of olive oil and the juice of one lemon. Finally, add your feta. I had shaved parmesan at home so I used it this time but I think feta works better.

Cover and chill the salad in the fridge for 2 hours. All of the delicious fresh flavors will meld together and create perfection. Enjoy! It’s even better the next day…and the next…   I’ve added the full recipe to the end of this post!


Ok, onto the Frito Corn Salad. BIG CROWD PLEASER! People freak out (in a good way) about having fritos in their salad. Start with four cans of corn, drained. You can also use fresh or frozen. Since corn is in season, I did a combination of 3 ears fresh corn and two cans of mexicorn.

Chop up one bunch of green onions and add them to the corn. Use the white and green parts. The original recipe calls for a regular onion but I love the flavor and crispiness of green onions. Chop up one red pepper and add it to the mixture.

Next, add one cup of shredded cheddar cheese and 1 cup of lowfat plain greek yogurt. This is my adaptation as well. The original recipe calls for a cup of mayo but I think greek yogurt tastes a little fresher and also cuts some calories! Mix everything up well.

Now it’s time to get CRAZY!!!  Crush up a bag of chili cheese fritos and add it to the mixture right before serving…OMG! YUM!

Shrimp & Tomato Pasta Salad


  • 1 lb of pasta, cooked, drained and cooled
  • 3 tomatoes
  • 2 zucchini
  • 1 lb shrimp, cooked
  • ¼ cup fresh chopped herbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Juice of one lemon
  • 2 tablespoons olive oil
  • 1 cup feta cheese, crumbled


  1. Cook pasta according to package directions, drain and cool with cold water.
  2. Chop tomatoes, zucchini and shrimp and add to the pasta.
  3. Chop herbs and add to the mixture.
  4. Add salt, pepper, oil and olive juice. Stir until well combined.
  5. Add feta cheese and fold it into the salad
  6. Chill for 2 hours.


1 comment

  1. Kathy

    great summer salads

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