Start by prepping all your vegetables since this salad relies on fresh, crisp components. Shred the red cabbage into thin strips, dice the yellow bell pepper, slice the cucumber into 1/4-inch half-moons, thinly slice the red onion, dice the tomatoes, and cut the green apple into 1/2-inch pieces. Roughly chop the romaine lettuce and measure out the pepperoncini. Having everything prepped and ready ensures the salad comes together quickly and your vegetables stay crisp. Store the prepped vegetables in separate bowls or containers until assembly.

While the pasta water comes to a boil, season the shrimp with the seafood seasoning in a small bowl. Once the pasta hits boiling water, cook according to package directions until tender, then drain and set aside to cool. Meanwhile, heat the avocado oil in a skillet over medium-high heat until it shimmers, then add the shrimp and cook for 1-2 minutes per side until they turn opaque and pink. The shrimp cooks quickly, so keep an eye on it—overcooked shrimp becomes tough. Transfer the cooked shrimp to a plate to cool slightly while the pasta finishes. I like to season the shrimp generously with Old Bay because it adds a savory depth that really shines in a cold pasta salad.

In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, and Dijon mustard until emulsified. Add the freshly pressed garlic clove, oregano, parsley, lemon zest, and a pinch of salt and black pepper. Taste and adjust seasonings as needed—the dressing should be balanced between tangy and slightly sweet. I prefer white balsamic here because it adds subtle sweetness without darkening the vegetables like regular balsamic would. Set the dressing aside; you'll use part of it to dress the greens and reserve the rest for finishing.

In a large bowl, combine the romaine and shredded red cabbage, then toss with about one-third of the vinaigrette from Step 3. The greens will begin to soften slightly and absorb the flavors, which is exactly what you want. Layer the remaining prepped vegetables from Step 1, the cooled pasta from Step 2, and the cooked shrimp on top of the dressed greens. Gently toss everything together to combine, being careful not to break apart the shrimp or crush the vegetables.

Top the salad with the parmesan cheese and bacon bits, then drizzle with the remaining vinaigrette from Step 3. Toss gently one more time to distribute the dressing evenly throughout. Let the salad sit for a few minutes before serving so the flavors can meld together—this actually improves the overall taste. Divide into bowls and serve immediately while the pasta and vegetables are still cool and crisp.