Classic Shrimp Pasta Salad
User Reviews
4
Classic Shrimp Pasta Salad
Description
The Classic Shrimp Pasta Salad starts with cooked and cooled small shell pasta mixed with bay salad shrimp, crunchy celery, chopped green onions, sweet chopped pickles, and chopped hard-boiled eggs. A dressing of mayonnaise thinned and flavored with sweet pickle juice, kosher salt, and freshly ground pepper lightly coats the ingredients, creating a creamy but tangy balance. The pickle juice adds a subtle acidity and sweetness that lifts the mild shrimp and egg flavors.
The texture of this salad includes tender pasta and shrimp alongside crisp celery and fresh onions, while the sweet pickles provide a sharp counterpoint. Preparing the salad ahead and chilling it for at least an hour helps the flavors meld and the dressing to penetrate the pasta and shrimp.
This salad works well as a picnic dish, potluck contribution, or a refreshing summer side for grilled meats and sandwiches.
Taste the dressing before mixing to adjust the amount of pickle juice for your preferred level of tang.
Ingredients
- 3 cups shell pasta or other small pastas such as ditalini or elbow macaroni, uncooked, medium
- 1 pound salad shrimp bay
- 2 celery ribs chopped
- 3 green onions , chopped
- 8-10 pickle chopped, sweet
- 3 egg chopped, hard-boiled
- 1 cup mayonnaise
- 6-8 tablespoons pickle juice , or more to your taste
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Cook the macaroni shells according to the package directions, rinse under cold water, drain and let cool.
- Add the pasta to a large bowl with the bay salad shrimp, celery, green onions, pickles, and chopped eggs.
- Mix the mayonnaise to a small bowl with the pickle juice and season with kosher salt and freshly ground black pepper to your liking. Add more pickle juice if desired.
- Pour the dressing over the macaroni and toss lightly to coat. Season with more kosher salt and pepper if desired.
- Make the salad ahead of time and refrigerate for at least one hour or up to 1 day before serving.
Notes
- Taste the dressing before tossing and adjust pickle juice to increase tanginess as preferred.
- Make the salad at least 1 hour ahead and keep refrigerated to let flavors meld properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 295kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 150mg | 50% |
| Sodium | 617mg | 26% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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