Shrimp Pasta Salad
A delightful combination of tender shrimp and crunchy vegetables, topped with a tangy dressing, making it perfect for warm-weather meals and potlucks.
Ingredients
For the Salad
- 2 cups cooked shrimp (cut into bite-sized pieces if large) Fresh or frozen shrimp works well, opt for wild-caught for better flavor.
- 8 oz farfalle pasta Cook until al dente.
- 3 stalks celery (diced) Adds a refreshing crunch.
For the Dressing
- 1/3 cup French dressing Can experiment with other dressings.
- 1 cup mayonnaise Creamy base for the dressing.
- 2 tablespoons lemon juice Enhances the flavor.
- 2 teaspoons sugar Balances the flavors.
- 1 tablespoon fresh dill (diced) Adds a fresh herbal note.
- 1 tablespoon chives (diced) Optional garnish for flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Marinate the shrimp: Combine cooked shrimp and French dressing in a bowl. Cover and refrigerate for several hours.
- Cook the pasta: Boil salted water, add farfalle pasta, and cook until al dente. Drain, rinse under cold water.
- Make the dressing: In a bowl, mix mayonnaise, celery, lemon juice, sugar, chives, and dill. Season with salt and pepper.
- Combine ingredients: Add cooled pasta to the dressing and toss. Gently fold in marinated shrimp.
- Adjust and serve: Taste and adjust seasoning. Refrigerate for 30 minutes before serving.
Notes
Serve in a chilled bowl for best presentation. Garnish with fresh herbs and lemon wedges for added flavor and decoration.