Shrimp Pasta Salad
A vibrant dish combining the delightful flavors of tender shrimp, crisp vegetables, and creamy dressing, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb small shrimp, peeled, deveined, and cooked Fresh shrimp recommended for best flavor.
- 8 ounces uncooked elbow macaroni pasta Cook according to package instructions.
- 1/4 cup chopped green onion
- 1 piece green bell pepper, diced
- 2 cups diced celery
- 1 cup frozen peas, thawed
Dressing Ingredients
- 1 cup mayonnaise Adjust amount based on preference.
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh minced dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Preparation
- Cook the pasta by bringing salted water to a boil. Add the uncooked elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, combine the cooked shrimp, cooled pasta, chopped green onion, diced green bell pepper, diced celery, and thawed peas. Mix gently.
Make the Dressing
- In a small bowl, whisk together mayonnaise, fresh lemon juice, white vinegar, sugar, minced dill, kosher salt, and ground black pepper.
Combine and Chill
- Pour dressing over the shrimp and pasta mixture and toss gently until coated evenly.
- Cover with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
Notes
For best flavor, let the salad marinate longer if possible. Can serve in mason jars for a chic touch.