Shrimp Pasta Salad
User Reviews
5.0
3 reviews
Excellent
Shrimp Pasta Salad
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🍤🫛🌿 Tender pasta, juicy shrimp, crunchy celery, bell peppers, and peas are tossed in a creamy and tangy homemade dressing for zesty perfection! Great for summer gatherings to serve as a side salad or make it for a lighter yet satisfying stand alone meal for lunch or dinner! Very EASY and always a crowd FAVORITE!
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Ingredients
Pasta Salad
- 1 pound macaroni pasta small-shaped pasta such as small shells, rotini, wheels, bowtie, etc. are all fine
- 8 ounces small cooked shrimp such as from a bag of frozen shrimp that were previously cooked, now thawed and drained
- 1 cup celery diced small
- 1 cup green bell pepper diced small (or any color bell peppers)
- 1 cups peas I use frozen that I thaw and drain well; or fresh peas are fine
- ½ cup green onions sliced into thin rounds (I use both white and green parts)
- ¼ cup fresh dill finely minced (plus more for garnishing if desired)
Dressing
- 1 cup mayonnaise read FAQs in post for my thoughts on substitutions
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar white vinegar, rice vinegar, red wine vinegar, apple cider vinegar may be substituted
- 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
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Instructions
- Pasta Salad - Cook pasta to al dente according to package directions. Rinse pasta under cold water when done boiling to stop the cooking process. Drain well. Tip - Add a tablespoon or so of olive oil to the pasta cooking water while it's boiling to help prevent sticking. Move on to the next steps like chopping while the pasta is cooking.
- To a large mixing bowl (make sure it's pretty big so everything fits), add the shrimp, celery, bell peppers, peas, green onions, dill, and stir to combine. Shrimp Tips - Read the FAQs in the blog post about what shrimp to use in more detail, but I prefer previously cooked and then frozen shrimp that I then just simply thaw and drain. Look for small, bite-sized shrimp. Whatever shrimp you use, make sure they are cooked before adding them here!
- When the pasta has been cooked, rinsed, and drained very well, add it to the bowl with the other ingredients; set aside momentarily.
- Dressing - To a separate medium bowl, add all ingredients, and whisk well to combine. Tips - If you want this dressing to read lemony, you can replace the 1 tablespoon vinegar with 1 tablespoon lemon juice (for 2 total tablespoons lemon juice). The sugar helps balance the acidity and I recommend adding it.
- Pour the dressing over the pasta salad ingredients and stir well to combine. I like to use a rubber spatula to make sure I am really getting everything tossed, coated, and combined.
- Taste the pasta salad, and if desired, add more salt or pepper. Flavor Tips - If it tastes at all flat, boring, or dull, it probably could use more salt since you're flavoring about 2 pounds worth of ingredients so don't be afraid to add another teaspoon or so. The same is true for pepper, but more so for salt. Additional dill, green onions, or a bit of lemon zest will also add more flavor intensity.
- Cover and refrigerate for at least 2 hours and serve chilled, or as desired. Garnish with additional fresh dill before serving, if desired.
Notes
- Storage - Pasta salad will keep airtight in the fridge for up to 3 days. I do not recommend freezing this recipe.
- Storage
- - Pasta salad will keep airtight in the fridge for up to 3 days. I do not recommend freezing this recipe.
- Make-Ahead - Read the blog post for various ways to do this. My favorite way is to make it in the morning just as the recipe calls for, cover and refrigerate, for up to 6-8 hours before serving.
- Make-Ahead
- - Read the blog post for various ways to do this. My favorite way is to make it in the morning just as the recipe calls for, cover and refrigerate, for up to 6-8 hours before serving.
Nutrition Information
Show Details
Serving
1
Calories
452kcal
(23%)
Carbohydrates
49g
(16%)
Protein
13g
(26%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
47mg
(16%)
Sodium
646mg
(27%)
Potassium
312mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
512IU
(10%)
Vitamin C
26mg
(29%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 452kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 646mg | 27% |
| Potassium | 312mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 26mg | 29% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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