Labor Day weekend should be about spending time with family and friends, not spending the whole day in the kitchen.

And when St. Louis is serving up some serious late-summer heat, a hot, heavy meal might not sound all that great either.

That's why this Cold Shrimp Pasta Salad is perfect for Labor Day weekend.

It's fresh, colorful, easy to make ahead of time and loaded with City Seafood Peeled & Deveined Shrimp. Make a big bowl, put it in the refrigerator and pull it out when everyone is ready to eat.

How to Make Cold Shrimp Pasta Salad

1. Cook the Pasta

Cook the rotini according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let the pasta drain well and cool completely.

2. Cook the Shrimp

Bring a pot of lightly salted water to a gentle boil. Add the shrimp and cook for approximately 2 to 3 minutes, or until the shrimp are opaque and cooked through.

Immediately transfer the shrimp to a bowl of ice water to cool, then drain well.

You can also grill the shrimp if you're already firing up the grill for Labor Day weekend.

3. Make the Dressing

Whisk together the olive oil, lemon juice, Dijon mustard, garlic and honey. Season with salt and freshly ground black pepper.

4. Put It All Together

In a large serving bowl, combine the cooled pasta, shrimp, tomatoes, cucumber, red onion, feta and fresh herbs.

Pour the lemon dressing over everything and gently toss until evenly coated.

5. Chill and Serve

Cover and refrigerate for at least 30 minutes before serving. For even more flavor, make it a few hours ahead and let everything chill together until your guests arrive.

Easy to Make for a Crowd

Serve this shrimp pasta salad as a light main dish or as a side with grilled salmon, swordfish, burgers or anything else you're cooking for Labor Day.

Feeding a bigger group? Simply double the recipe and make one big bowl for everyone to share.

Spend less time shopping and cooking this Labor Day weekend and more time enjoying good food with family and friends.