0 from 15 votes
Shrimp Pasta Salad
Shrimp Pasta Salad is the perfect summer main course or side dish. You'll love the fresh shrimp and tender pasta in a vibrant lemon dill sauce. It's a flavor explosion!
Prep Time
15 mins
Cook Time
15 mins
Refrigeration
30 mins
Total Time
55 mins
Servings: 8 servings
Calories: 316 kcal
Course:
Salad
Cuisine:
International
Ingredients
- 1 lemon
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon fresh dill
- ½ teaspoon salt
- 4 cups bow tie farfalle pasta uncooked
- 1 pound medium shrimp shelled, deveined and cooked
- 1 cucumber sliced
- 2 carrots sliced
- 1 red pepper chopped in thick chunks
- 4 green onions with tops thinly sliced
Instructions
- For the dressing, zest the whole lemon and then juice it. Combine the zest, lemon juice, mayonnaise, sour cream, fresh dill, and salt. Set aside.
- Cook pasta according to package directions, drain and rinse with cold water.
- Combine pasta, shrimp, cucumber, carrots, pepper, and green onions.
- Pour dressing over salad ingredients and mix well.
- Cover and chill in the refrigerator for at least 30 minutes, but several hours or overnight is best.
Cup of Yum
Notes
- Using Fresh Dill:
- Store - Find it at your local market in the produce section or grow your own.
- Store - Find it at your local market in the produce section or grow your own.
- Farmers market - In the market, it comes in long stems with feathery leaves of the dill weed coming off the stem.
- Farmers market - In the market, it comes in long stems with feathery leaves of the dill weed coming off the stem.
- Cut - I have found the easiest way to cut small amounts for recipes like this is to use kitchen shears or a pair of clean scissors. Clip the feathery leaves into approximately 1/8 inch pieces until you have the needed amount. Don't use the thick stems, just the feathery leaves.
- Cut - I have found the easiest way to cut small amounts for recipes like this is to use kitchen shears or a pair of clean scissors. Clip the feathery leaves into approximately 1/8 inch pieces until you have the needed amount. Don't use the thick stems, just the feathery leaves.
- Refrigerate - If you can, allow the salad to fridge overnight; the flavor and fragrance of the dill grow stronger as it sits and enhances whatever dish you're using it in.
- Refrigerate - If you can, allow the salad to fridge overnight; the flavor and fragrance of the dill grow stronger as it sits and enhances whatever dish you're using it in.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
29g
(10%)
Protein
17g
(34%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
156mg
(52%)
Sodium
682mg
(28%)
Potassium
337mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4615IU
(92%)
Vitamin C
34mg
(38%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 316
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 156mg | 52% |
| Sodium | 682mg | 28% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4615IU | 92% |
| Vitamin C | 34mg | 38% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.