Shrimp Pasta Salad
A light, refreshing cool salad for warmer spring and summer days.
Servings: 6
Ingredients
- 12 ounces small or medium pasta shells
Dressing
- 1 cup mayonnaise
- 1 juice from one lemon
- 1 garlic clove, minced
- 2 Tablespoons chopped fresh dill
- 2 teaspoons Dijon mustard
- 1 teaspoon cocktail sauce
- ½ teaspoon paprika
- ¼ teaspoon Worcestershire sauce
Salad ingredients
- 1 pound cooked shrimp, diced or use bay shrimp
- 1 cup peas
- ½ cup diced celery
- ¼ cup finely diced red onion
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Instructions
- Cook the pasta according to package directions. Drain, rinse under cold water, and allow to cool.
- In a large bowl, whisk together all of the dressing ingredients.
- Once the pasta is cooled down, add to the bowl with the dressing and toss to coat.
- Add the shrimp, peas, celery, red onion, salt, and pepper, then toss to combine all of the ingredients until everything is coated with the dressing.
- You can serve immediately, but this salad is best when it has chilled in the refrigerator for at least 30 minutes.
Notes
makes approximately 4-6 servings
Optional add-ins: chopped hard-boiled egg, chopped chives, diced red bell pepper, sprinkle of Old Bay seasoning.
Nutrition
Calories: 545kcal | Carbohydrates: 48g | Protein: 20g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 892mg | Potassium: 323mg | Fiber: 4g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg