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Shrimp Pasta Salad Recipe

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4.1 from 215 reviews

This Shrimp Pasta Salad is a refreshing and flavorful dish perfect for warm weather meals or potlucks. It features al dente small-shaped pasta combined with tender cooked shrimp, crisp celery, colorful bell peppers, sweet peas, fresh green onions, and fragrant dill, all tossed in a tangy and creamy lemon-mayo dressing. This salad can be served chilled, making it a perfect make-ahead dish for gatherings or light lunches.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Ingredients

Pasta and Protein

  • 1 pound macaroni pasta (small-shaped pasta such as small shells, rotini, wheels, bowtie, etc.)
  • 8 ounces small cooked shrimp (thawed and drained; bite-sized)

Vegetables and Herbs

  • 1 cup celery, diced small
  • 1 cup green bell pepper, diced small (or any color bell peppers)
  • 1 cup peas (frozen thawed and drained, or fresh peas)
  • 1/2 cup green onions, sliced thin (both white and green parts)
  • 1/4 cup fresh dill, finely minced (plus more for garnish if desired)

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar (can substitute white vinegar, rice vinegar, or apple cider vinegar)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt (plus more to taste if desired)
  • 1 teaspoon freshly ground black pepper (plus more to taste if desired)

Instructions

  1. Cook Pasta: Cook the pasta to al dente according to package directions. To prevent sticking, add about a tablespoon of olive oil to the boiling water. Once cooked, immediately rinse the pasta under cold water to halt the cooking process and drain thoroughly.
  2. Combine Vegetables and Shrimp: In a large mixing bowl, add the thawed and drained cooked shrimp, diced celery, diced bell peppers, peas, sliced green onions, and minced dill. Stir gently to combine all ingredients evenly.
  3. Add Pasta: Once the pasta is well drained, add it to the bowl with the shrimp and vegetables. Set the mixture aside temporarily.
  4. Prepare Dressing: In a medium bowl separate from the salad mixture, whisk together the mayonnaise, freshly squeezed lemon juice, white wine vinegar, granulated sugar, salt, and freshly ground black pepper until the dressing is smooth and well combined. For a more lemon-forward flavor, you can replace the vinegar with an additional tablespoon of lemon juice.
  5. Toss Salad: Pour the dressing evenly over the pasta salad ingredients. Use a rubber spatula to gently toss and coat everything thoroughly, ensuring all components are well mixed and dressed.
  6. Adjust Seasoning: Taste the salad and adjust seasoning as needed. Add extra salt or pepper to boost flavor, keeping in mind about 2 pounds of combined ingredients are being seasoned. Additional dill, green onions, or lemon zest can be added for enhanced flavor.
  7. Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours before serving to allow flavors to meld and chill the salad. Garnish with extra fresh dill if desired and serve cold.

Notes

  • Use previously cooked shrimp, preferably small and bite-sized, thawed and drained for best texture and ease.
  • Add about a tablespoon of olive oil to the pasta boiling water to help prevent pasta from sticking.
  • If you want a more pronounced lemon flavor, use 2 tablespoons of lemon juice by replacing the vinegar in the dressing.
  • Adjust salt carefully as the salad can handle additional seasoning to brighten flavors.
  • This pasta salad can be made ahead and stored in the refrigerator for up to 2 days; stir gently before serving.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Find it online: https://ellarecipe.com/shrimp-pasta-salad-recipe/