Shrimp Pasta Salad
A vibrant and refreshing shrimp pasta salad featuring creamy dressing and colorful vegetables, perfect for gatherings and picnics.
Ingredients
For the dressing
- 1.25 cups mayonnaise Creamy base for the dressing.
- 2 teaspoons Dijon mustard Adds tang.
- 2 teaspoons ketchup For sweetness.
- 0.25 teaspoon Worcestershire sauce Enhances flavor.
- 1 teaspoon salt Adjust to taste.
- 1 pinch cayenne pepper For heat.
- 1 juice of 1 lemon Adds acidity.
- 0.33 cup chopped fresh dill For a fresh herb flavor.
For the salad
- 1 12-ounce package small pasta shells Cook according to package instructions.
- 1 pound cooked, peeled, and deveined small shrimp, cut in half Ensure shrimp are clean.
- 0.5 cup finely diced red bell pepper Adds color and crunch.
- 0.75 cup diced celery For crunch.
- Salt and ground black pepper to taste Salt and ground black pepper to taste Adjust to taste after mixing.
- 1 pinch paprika, for garnish Adds a touch of color.
- 3 sprigs fresh dill, or as desired For garnish.
Instructions
Preparation
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper until well blended.
- Add the juice of one lemon and chopped fresh dill to the mixture, stirring it all together, then cover and refrigerate.
Cooking Pasta
- Bring a large pot of salted water to a boil over medium-high heat, then add the small pasta shells.
- Cook according to package instructions until al dente, then drain and rinse under cold water.
Combining Ingredients
- In a mixing bowl, combine the cooled pasta, cooked shrimp, red bell pepper, and celery.
- Gently toss to mix, then pour the chilled dressing over the top and stir until all ingredients are evenly coated.
Chilling and Serving
- Cover the bowl and refrigerate for 2 to 3 hours to let the flavors meld.
- Adjust seasonings before serving, and garnish with a sprinkle of paprika and fresh dill.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Pairs well with crusty bread or light salads. For more flavor, consider adding variations like cherry tomatoes or olives. Leftover dressing can be stored separately for later use.