Shrimp Pasta Salad
This refreshing shrimp pasta salad combines tender pasta, succulent shrimp, and a creamy dressing, loaded with fresh vegetables, perfect for picnics or as a side dish.
Ingredients
For the dressing
- 1.25 cups mayonnaise or more if needed
- 2 teaspoons Dijon mustard
- 2 teaspoons ketchup
- 0.25 teaspoon Worcestershire sauce
- 1 teaspoon salt or to taste
- 1 pinch cayenne pepper or to taste
- 1 unit lemon juiced
- 0.33 cup chopped fresh dill
For the salad
- 1 package small pasta shells (12 ounces)
- 1 pound cooked, peeled, and deveined small shrimp cut in half
- 0.5 cup finely diced red bell pepper
- 0.75 cup diced celery
- to taste Salt and ground black pepper
- 1 pinch paprika for garnish
- 3 sprigs fresh dill or as desired
Instructions
Preparation
- In a medium bowl, whisk together mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper to create the dressing.
- Add the lemon juice and chopped fresh dill, whisking until well incorporated. Chill in the refrigerator.
Cooking Pasta
- In a large pot, bring salted water to a boil. Cook the small pasta shells according to package instructions (about 8 to 10 minutes) until al dente.
- Drain the pasta in a colander and rinse under cold water to stop cooking.
- Transfer cooled pasta to a large mixing bowl.
Mixing Ingredients
- Add the cooked and halved shrimp, finely diced red bell pepper, and diced celery to the pasta.
- Pour the chilled dressing over the pasta mixture and gently combine until well coated.
Chilling
- Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours to allow flavors to meld.
Serving
- Before serving, stir the salad again and adjust seasonings as needed. Garnish with paprika and fresh dill before serving.
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Notes
Ensure not to overcook the pasta and rinse it in cold water after cooking. This salad is best enjoyed chilled and allows for flavor development if made a few hours ahead.